Ingredients
2 large Egg yolks
1/2 tsp. Dijon mustard
2 tbsp. Fresh lemon juice
3/4 cup fresh mint leaves, loosely packed
1 cup vegetable oil
Salt and pepper
16 thin slices homemade white bread, crusts removed
1 cucumber, peeled and thinly sliced
Mint Mayo: 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 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, place 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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