Green mole sauce

Yield: 1 servings

Measure 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

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@...


Recipe by: Emeril Lagasse

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