1,682 white sauce recipes

Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.

Fluffy steamed buns filled with sweet Chinese BBQ pork. These dim sum favorites take time but reward with pillowy soft dough and savory-sweet char siu filling. Makes 12 buns.

Excellent, absolutely a good way to use up the leftover cranberry sauce, and honey works very well with other ingredients; love the nutty flavor from whole wheat flour and bran, and the citrus taste from the orange juice, you can even add extra orange zests in.

A rich and delicious and satisfying salmon dish that even meets all the requirements of a Paleo diet.

Such a flavorful and refreshing rice salad that is ideal on a warm spring day or a hot summer day, especially it's best served once chilled. Feel free to add cucumber, radishes or any your favorite spring veggies.

Greek moussaka with eggplant layers, spiced ground beef in tomato-wine sauce, and an egg-cheese top that browns into a golden crust. Simplified home-cook version of the Athens classic.

Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.

Cincinnati's iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.

This was a great recipe! I've made it several times.

Classic French Sole Veronique: fillets poached in white wine, draped in a velvety cream sauce with seedless grapes and mushrooms, then broiled until golden and bubbly.

Hot and sour mushroom soup with sliced mushrooms, bamboo shoots, rice vinegar, and white pepper, ladled over Japanese soba noodles. A 30-minute lighter take on the Chinese takeout classic.

Classic beef and broccoli stir fry with soy-ginger marinated round steak in a glossy cornstarch-thickened sauce. Takeout favorite, made cleaner at home.

This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.

Dalt's baked potato soup with diced potatoes, slow-cooked onions, half and half, and a clever potato-flake thickening trick. Restaurant-style copycat with crispy bacon scattered on top.