Never Heard of Mole Blanco? You're Missing Out on Summer's Best Sauce

There are many shades of mole across Mexico, each with its unique flavor profile. Oaxaca alone is known for seven distinct varieties, ranging from vibrant green to inky black. Mole negro is the most popular among them and often gets top billing, prized for its dark, complex, smoky flavors. But there's a lesser-known Oaxacan mole with nearly the opposite flavor profile and appearance, though it follows many of the same cooking steps: mole blanco (white mole). Also known as mole de novia (bride's mole), this pale preparation is delicate, sweet and savory, and beautifully subtle.

While mole negro leans into bold, charred, and bitter flavors, mole blanco is all about restraint. It relies on fresh chiles, white chocolate, and light-colored nuts and seeds that are blended into a mixture that is more of a whisper than a shout. But make no mistake—this is still a mole. It's rich, complex, and deeply satisfying, with a silky texture and gentle heat that makes it ideal for pairing with simple proteins such as roast chicken. And while it's a recipe that can seem intimidating due to its lengthy ingredient list, it's as easy as lightly frying ingredients in lard, simmering them in a pot, and blending them all. The result is a rich, nutty sauce with a creamy consistency.

The Key Ingredients in Mole Blanco

The building blocks of mole blanco are familiar to many moles: alliums, chiles, nuts, seeds, fruit, and bread. In this mole blanco, fresh chiles—banana peppers and habaneros—bring fruity brightness and a flicker of heat, while sweet plantains and apples add body and subtle sweetness. A trio of slivered almonds, pine nuts, and sesame seeds lends richness and a nutty undertone that lingers after each bite. 

White chocolate—yes, white chocolate—isn't just a creative twist—it's a traditional ingredient found in many Oaxacan versions of mole blanco. Like the dark chocolate in mole negro, it's stirred in at the end to smooth out the sauce, add gentle sweetness, and create a luxurious, velvety texture that clings beautifully to roasted meats. While not every mole blanco recipe includes white chocolate, the ingredient helps this mole live up to its de novia (bridal) moniker: pale, rich, and elegant.

Techniques for a Smooth, Silky Mole Blanco

The process of making mole blanco is straightforward: Sauté your aromatics and fruit, toast your nuts and spices (if using), simmer it all in stock, then blend until smooth. As with most moles, attaining a smooth texture is key—so don't rush the blending stage. (I recommend using a traditional blender or high-speed blender rather than an immersion blender—the later won't give you the desired silky texture.) Work in batches, blend thoroughly, and use enough chicken stock to help the mixture turn silky. Once puréed, the sauce is returned to the pot and simmered again with white chocolate stirred in, which gives it a glossy, clingy consistency.

How to Ensure the Sauce's White Color

The trickiest part of mole blanco is achieving the classic pale hue. If you're aiming for that porcelain color, every step matters. Start by selecting the palest banana peppers and yellow habaneros you can find. For the habaneros, it's even better if you can find white ones, but these are often harder to source. Peeling the apple helps reduce pink or golden tones, and very lightly toasting the nuts until they're just aromatic, but not yet browned, preserves the lightest base color possible while still developing a rich, nutty flavor.

That said, don't feel locked in by aesthetics. I'm sometimes happy to trade a little golden tint for the depth of flavor that comes if I toast the nuts just a bit too long. Even using orange habaneros—more common in supermarkets—is perfectly fine. Mole blanco is still stunning with a bit of warmth in the color, and the flavor is what really counts.

How to Serve Mole Blanco

This recipe yields a generous batch—about 10 cups of mole—which makes it perfect for feeding a crowd or stocking your freezer for future meals. The sauce keeps beautifully in the freezer for up to four months. Serve part of it now and save the rest for a later gathering or comforting meal at home. If the mole thickens or breaks after chilling, no worries: A quick re-blend or a splash of warm stock while reheating will restore its silky, luxurious texture.

Because mole blanco is mild and nuanced, it plays best with simple partners. I like to spoon it generously over roast chicken or turkey; the mild poultry lets the mole's sweet, nutty complexity shine. Also, avoid heavily spiced or otherwise assertive side dishes that might drown out its subtleties. Think of it as a creamy white canvas, meant to highlight rather than compete.