Mole Sauce Recipe, Marinara Sauce and the "M's"

Going to dinner at Maria and Jose's house late May to get her very authentic mole sauce recipes! Bear with me, this will be worth waiting for. Maria promises to share this culinary treasure, which was handed down to her by her mother and her mother's mother who knows how far back? It will be added by June and maybe I'll get some good pictures, too!

Maria is the "go to" girl for wonderful Mexican cuisine - hmm, I wonder if she has a good salsa as well?

Marinara Sauce

1	teaspoon	oregano, dried
1.75	cup	tomatoes, crushed
2	tablespoons	olive oil
2	tablespoons	tomato paste
1	teaspoon	parsley, chopped
1	teaspoon	sugar
1	whole	garlic clove, minced

Maître D'hôtel Butter Sauce

0.5	cup	butter
1	tablespoon	lemon juice
1	tablespoon	parsley, chopped

Mustard Sauce

2	tablespoons	butter
2	tablespoons	flour
1	cup	milk
0.25	cup	mustard, prepared
1	tablespoon	sugar
1	tablespoon	vinegar, cider
1	teaspoon	worcestershire sauce

Mayonnaise

1	teaspoon	mustard, prepared
1	pinch	cayenne
2	whole	egg yolks
1	cup	olive oil
1	tablespoon	barely warm water from the tap
1	tablespoon	vinegar, white
1	teaspoon	sugar

Mornay

2.00	tablespoons	butter
2.00	tablespoons	flour
1.00	cup	milk
0.66	cup	grated parmesan or romano cheese
0.5	teaspoon	dijon mustard

Mushroom

2.00	tablespoons	butter
2.00	tablespoons	flour
1.00	cup	milk
0.5	cup	sautéed mushroom, sliced
0.5	teaspoon	dijon mustard
1	ounce	half-and-half cream

Leave Mole Sauce Recipe to the sauce index.