Cucumber Tea Sandwiches with Mint Mayonnaise
Submitted by Grasshopper1
Cucumber tea sandwiches with homemade mint mayonnaise, fresh lemon juice, and Dijon mustard. A 20-minute no-cook appetizer that yields 32 dainty bites for your next gathering.
YIELD
32 servingsPREP
20 minCOOK
0 minREADY
20 minThe secret weapon here is homemade mint mayonnaise, and once you taste it, you’ll wonder why you ever reached for the jar.
Egg yolks, Dijon, lemon juice, and a generous handful of fresh mint get blitzed in the blender, then you drizzle in oil until it thickens into something impossibly smooth and herbaceous.
Spread it on crustless white bread, layer on thin cucumber slices, and cut into quarters. That’s it. Twenty minutes, 32 elegant little sandwiches.
They’re the kind of appetizer that makes people ask “where did you get these?" and the answer is your own kitchen.
Chef Tips
- Drizzle the oil in very slowly while the blender runs. Rushing it will break the emulsion and you’ll end up with oily soup instead of creamy mayo.
- Chill the finished mint mayo for 15 minutes before spreading. It firms up and is easier to work with.
- Slice the cucumbers paper-thin with a mandoline so they lay flat and don’t make the sandwiches bulky.
Ingredients
Directions
MINT MAYONNAISE: In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
With motor running, add the oil in a slow stream and blend until emulsified.
Season to taste with salt and pepper and transfer to a bowl.
Spread each slice of bread generously on one side with the mayonnaise.
On half the slices, arrange an even layer of cucumber slices.
Top with remaining bread slices.
Cut each sandwich into quarters before serving.
Makes 32 tea sandwiches.
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