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Ingredientes
- 2 lrg Egg yolks
- 1/2 tsp Dijon mustard
- 2 Tbsp. Fresh lemon juice
- 3/4 c. Fresh mint leaves, loosely packed
- 1 c. Vegetable oil Salt and pepper
- 16 x Thin slices homemade white bread, crusts removed
- 1 x Cucumber, peeled and thinly sliced
Direcciones
- MINT MAYONNAISE
- In a blender or possibly food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add in the oil in a slow stream and blend till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 111 | |
| Calories from Fat 59 | 53% |
| Total Fat 6.96g | 9% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 35mg | 12% |
| Sodium 87mg | 4% |
| Potassium 100mg | 3% |
| Total Carbs 9.44g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.11g | 1% |
| Protein 3.79g | 6% |
