Mole Blanco

From an award-winning kitchen

Ratio

GRAPESEED OIL 13VEG STOCK 350

Ingredients

GRAPESEED OIL13 ml
ONION38 g
GARLIC6 g
PLANTAIN44 g
VEG STOCK350 ml
MARCONA20 g
PINE NUTS20 g
RAISINS12 g
SESAME SEED12 g
PEANUTS10 g
HABANERO3 g
CINNAMON1.25 g
FENNEL SEED0.25 g
CLOVE0.2 g
ALLSPICE0.2 g
SALT4 g

Method

This one needs a blender — jar fill-lines aren’t the whole story yet.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Sarah Thompson is a Michelin-starred chef and James Beard award winner. Cited awards include: James Beard Best Chef: Southwest 2026; Michelin (Casa Playa / Olvera group).

Originally published as Mole Blanco.

Adapted from a recipe published by Sarah Thompson in Sarah Thompson / StarChefs Casa Playa.

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Sarah Thompson / StarChefs Casa Playa (published as “Mole Blanco”). Full citation lives in Provenance.