73 white wine cream sauce recipes

Perfectly cooked juicy pork tenderloin marinated in mustard and thyme served with a white wine cream sauce. This sauce is perfect for the pork and any sides such as steamed potatoes and carrots.

A rich and decadent frittata packed with a variety of seafood.

Grilled pork loin chops marinated in white wine vinegar, Worcestershire, and garlic, served with a cold Dijon mustard sour cream sauce. A make-ahead freezer-to-grill dinner.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Grilled BBQ chicken drumsticks served with two creamy dips: fiery horseradish and tangy country Dijon mustard. Grill 24 drumsticks in under 20 minutes for a crowd-ready cookout spread or game day feast.

Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Pan-sauteed trout fillets with toasted macadamia nuts, a white wine cream pan sauce, and crispy deep-fried capers. A restaurant-caliber fish dish ready in 30 minutes.

A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.

Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.

French-style cream cheese spread with garlic, herbs, white wine vinegar, and Worcestershire sauce. A make-ahead no-cook appetizer that develops deep flavor overnight in the fridge.

Crispy fried chicken wings brushed with spicy butter and hot sauce, served with a chunky homemade blue cheese dipping sauce. The ultimate game day appetizer that pairs with ice-cold beer.

Hot Crab Fondue is a warm, creamy dip with sharp cheddar, cream cheese, crab, dry white wine, and cayenne - ready in 20 minutes and served with chunks of French bread.

Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.

Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.

Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.