I was planning for a tea party and still sailing along on the “try new things” buzz from Cambodia, when I whipped this recipe up. I was researching tea sandwiches and came across recipes for herbed mayonnaise and floral mayonnaise, so I decided to just pack the herbs and flowers into one spread for the sandwiches.
It’s pretty and tasty. I used it on cucumber sandwiches for the party and used what was left over on chicken sandwiches for a 4th of July car trip, so I think it would work on just about any type of sandwich in place of regular old mayo. The only sad part is that you cover up the pretty flowers when you put other things on the sandwiches. Just knowing that they’re there makes a difference, right? 😉
- 1 cup mayonnaise (sorry, I’m not into making my own!)
- 1/2 cup assorted herbs and edible flowers, finely chopped (I used oregano, sage, chives, hollyhock flowers, marigold flowers, and day lily flowers. Be sure you know that your flowers are edible before adding them to the mix!)
Gently stir the herbs and flowers into the mayonnaise and use it on sandwiches, etc. I wouldn’t keep it for more than a few days in the refrigerator because I’m not sure how long the herbs and flowers will stay fresh.