A quick and easy mustard recipe to serve with sandwiches, especially corned beef, both traditional and slow-cured. A little mustard powder, a little Worcestershire sauce, 10 minutes to develop flavor, and you’re done.
It turns out that mole—the catch-all term, pronounced MOE-lay, for a wide range of Mexican sauces involving chile peppers—isn't hard to make. Most versions just require a ton of ingredients and an equal amount of patience. The reward? Holy, indeed.