Cucumber Tea Sandwiches with Mint Mayonnaise
Yield
32 servingsPrep
20 minCook
0 minReady
20 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg yolks
|
|
| ½ | teaspoon |
dijon mustard
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ¾ | cup |
mint leaves
fresh, loosely packed |
*
|
| 1 | cup |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 16 | thin slices |
white bread
homemade, crusts removed |
*
|
| 1 | each |
cucumbers
peeled and thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg yolks
|
|
| 2.5 | ml |
dijon mustard
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 177 | ml |
mint leaves
fresh, loosely packed |
*
|
| 237 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 16 | thin slices |
white bread
homemade, crusts removed |
*
|
| 1 | each |
cucumbers
peeled and thinly sliced |
|
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.
