Green mole sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | chopped onions |
| ½ | cup | shelled pistachio nuts |
| ½ | cup | shelled pine nuts; roasted until golden |
| ½ | cup | roasted; peeled, chopped green pob |
| 1.00 | teaspoon | chili powder |
| 1.00 | teaspoon | ground cumin |
| ½ | teaspoon | salt |
| 1.00 | tablespoon | dark cane syrup |
| 1.00 | cup | chicken stock |
| ½ | cup | heavy cream |
| ¼ | cup | parsley leaves |
| ¼ | cup | cilantro leaves |
Directions
In a saucepan combine all ingredients and bring to a slow boil.
Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered. This recipe yields 1½ cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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