73 white wine cream sauce recipes

Pan-seared salmon with golden crust, bathed in a silky cream sauce spiked with anchovies, tomatoes, and white wine in just 30 minutes.

Leek and zucchini pasta tosses rotini with a tarragon-scented sour cream sauce of sautéed leeks, mushrooms, julienned zucchini, and tomato. A creamy white-wine vegetable pasta in under 30 minutes.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Creamed scallops in wine sauce, a retro microwave-friendly coquilles St. Jacques with mushrooms, white wine, and cream. Broiled golden in shells or ramekins for an elegant starter.

Bay scallops with pasta shells in a fresh tomato cream sauce made with white wine, shallots, basil, and reduced heavy cream. An elegant 45-minute seafood pasta dinner.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.

German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.