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30 minute mole

Rob_Ransome_176184

I noticed in the header picture for the CS Mole recipe that it had the appearance of the sauce splitting slightly. Would it be worth adding an emulsifier (Xantham?) in to the recipe to help hold the sauce.

I could be completely wrong and there may not be an issue, just wanted to check before I went ahead and made it

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fisher23

I have only made it once and it turned out great. I really don't think that xanthan gum is needed, but it's totally up to you. I think if you do, I would wait until after you blend and then make that determination.

brian_martin2001

I've made it in the past, and stored it in the fridge for over a week, with no separation. It's completely up to you, but I don't think it's really necessary. Good Luck!