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

I was eager to find a truly authentic mole sauce recipe.

So I insinuated myself to a splendid Mexican feast at my friend Maria's. I had asked her to share some authentic Mexican cooking "secrets." I was not disappointed, the table was heaped with brightly colored offerings.

The mole came in a glass jar. ☺

And that is how a terrific Mexican cook does mole!

But if you want to make it yourself, here's a speed version:

Sweat .5 cup of onions in a tablespoon of vegetable oil. Then add a can of condensed tomato soup (around 10 oz), 1 tablespoon of cocoa powder, and a teaspoon each of dried cilantro and cumin. Minced garlic to taste, and finally a 4 oz can of diced green chili peppers.

Simmer ten minutes. Serve with your favorite tortillas. I also like this mole sauce recipe on fish.

Sponsored Links

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

              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

               

              Maitre 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

Comments on Mole Sauce Recipe Page

Sponsored Links