Photo by Danielle Finestone

Chef Ronnie’s Everything Sauce

‘Chef’ is just a quicker way of saying ‘magician.’ Proof in point: this sweet, Asian-inspired soy-based sauce developed by our in-house chef and chief magic maker, Ronnie Fishman.

Loaded with flavour and cannabis, it will transform your next cooking project from a meal to – abracadabra! – an experience.

Try it with just about any east Asian dish, from dumplings to noodles to bao and beyond, and don’t be afraid to stretch your borders – this sauce is pure wizardry on our steak and kimchi tacos.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

10 min
15 min


1 cup cannabis-infused honey

1 cup soy sauce

1/2 cup water

1/4 cup mirin (rice wine)

1 small onion, peeled and finely grated

1 small Asian pear, peeled and finely grated

4 tablespoons minced garlic

2 tablespoons dark sesame oil

1/4 teaspoon black pepper

Lemongrass, pounded with the back of a knife and cut into thirds

5 lime leaves (optional)


Combine ingredients in a medium saucepan and bring to a low simmer.

Simmer until desired consistency is reached (alternatively, use some cornstarch mixed with water to thicken).

Strain, and spread that magic on everything!

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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