Mole sauce the classic sense, there are some dishes that use the term in their name. "Mole de olla" is a stew made from beef and vegetables, which contains guajillo and ancho chiles, as well as a number of other ingredients found in moles. "Huatzmole" is a mole sauce variation, which is soupy and often served over goat meat ("cabrito"). In Guatemala, mole is a dessert sauce made from chocolate, dried chillis, tomatoes and pumpkin seeds. It is often poured over fried plantains, and is served with sesame seeds on top. Mole is one of the most representative dishes of Mexico, especially
Velouté sauce form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté). "Sauce velouté" is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include: Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with