8 people want to try | 11 have favorited
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.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Stewdebaker 9 months agoThere are much easier ways to make cucumber tea sandwiches than this recipe.