Lemon Cucumber Tea Sandwiches With Minty Mayonnaise (Or Hummus) - cooking recipe

Ingredients

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)

Preparation

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.