Cucumber and Cream Cheese Sandwiches

Name: Cucumber and Cream Cheese Sandwiches
Yield: 32
Ingredients: For the cream cheese:; 2 large egg yolks; 1/2 teaspoon Dijon mustard; 2 tablespoons freshly squeezed lemon juice; 3/4 cup tightly packed fresh parsley leaves (15g); 1 cup mayonnaise (240ml); 16 thin slices of white bread (320g); 1 medium cucumber, cut into very fine slices (300g)

1
For the cream cheese:
2
2 large egg yolks
3
1/2 teaspoon Dijon mustard
4
2 tablespoons freshly squeezed lemon juice
5
3/4 cup tightly packed fresh parsley leaves (15g)
6
1 cup mayonnaise (240ml)
7
16 thin slices of white bread (320g)
8
1 medium cucumber, cut into very fine slices (300g)

Ingredients

1
For the cream cheese:
2
2 large egg yolks
3
1/2 teaspoon Dijon mustard
4
2 tablespoons freshly squeezed lemon juice
5
3/4 cup tightly packed fresh parsley leaves (15g)
6
1 cup mayonnaise (240ml)
7
16 thin slices of white bread (320g)
8
1 medium cucumber, cut into very fine slices (300g)

Directions

1
Make the cream cheese: In a blender or food processor, beat the egg yolks, mustard, lemon juice, and parsley until smooth
2
With the motor still running, slowly add the mayonnaise and continue beating until creamy
3
Season the cream cheese with salt, black pepper, and additional lemon juice if desired
4
Spread a good layer of cream cheese on each bread slice
5
Arrange cucumber slices over half of each bread slice
6
Top with remaining bread slices and cut each sandwich into 4
7
Make 32 sandwiches in total.