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Categories:
mayonnaise egg yolk mustard lemon juice mint sunflower oil salt cracked black pepper Tea Sandwiches homemade wheat bread lemon cucumbers
Viewed: 21 - Published at: 4 years agoIngredients
- Minty Mayonnaise
- 1 egg yolk
- 1/4 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/3 cup fresh mint leaves, loosely packed
- 1/2 cup sunflower oil
- salt, to taste
- cracked black pepper or white pepper, to taste
- Tea Sandwiches
- 8 thin slices homemade wheat bread, your choice to remove crusts (ok to substitute white or multi grain bread-we used a 9-grain bread with sunflower seeds)
- 3 lemon cucumbers, peeled and thinly sliced (approximately)
- greens, washed and dried (optional)
Method
- Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
- Minty 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 steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
- Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
- On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
- Cut each sandwich into quarters before serving.
