blend · salsa
★ STARRED KITCHENPrep 10 minMole Blanco
Independent adaptation of a publicly published Sarah Thompson recipe. Not affiliated with, sponsored by, or endorsed by Sarah Thompson.
Sarah Thompson's Mole Blanco, from the published recipe.
Ratio
Ingredients
- Grapeseed Oil — 12 g
- Onion — 38 g sliced
- Garlic — 4 g sliced + 2 g confit share
- Banana — 44 g yellow plantain
- Chicken Stock — 350 g vegetable stock
- Almonds — 20 g Marcona toasted
- Pine Nuts — 20 g toasted
- Raisins — 12 g golden
- Sesame Seed — 12 g white toasted
- Peanuts — 10 g toasted
- Habanero — 3 g roasted seeded skinned
- Cinnamon — 1.25 g Mexican toasted
- Fennel Seed — 0.25 g toasted
- Clove — pinch toasted (0.2 g)
- Allspice — pinch toasted (0.2 g)
- Salt — to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Mole Blanco wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Sarah Thompson — published sauce recipes in the PantryFlex catalog. James Beard Best Chef: Southwest 2026; Michelin (Casa Playa / Olvera group).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.