Cucumber Tea Sandwiches With Mint Mayonnaise

Serves:

Ingredients:

2 lg Egg yolks
1 Cucumber, peeled and thinly
bread, crusts removed
16 Thin slices homemade white
Salt and pepper
1 c Vegetable oil
packed
3/4 c Fresh mint leaves, loosely
2 tb Fresh lemon juice
1/2 ts Dijon mustard
sliced

Method:

From Cooking with Herbs by Emelie Tolley and Chris Mead.
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.