Mole Blanco

Total Time:
40 minutes
4 - 6 servings
Skill Level:

Created by Chef Jacques Gautier, Palo Santo, Brooklyn


1 pound blanched almonds (Whole Blanched Almonds)
2 tablespoons olive oil
1 yellow onion, peeled and chopped
1 head of garlic, peeled and chopped
1 cup white wine
2 cups white chicken stock


Heat oil in a saucepan over medium heat.
Sautee onion and garlic until translucent add almonds and stir while continuing to cook for a couple of minutes.
Deglaze with white wine. Reduce white wine by half. Add stock and lower flame.
Simmer for 15 minutes. Blend and strain. Serve with fish and/or vegetables

Created by Chef Jacques Gautier, Palo Santo, Brooklyn
Almond Board of California

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