181 white wine sauce recipes

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Braised lettuces with escarole, Belgian endive, and Boston lettuce seared golden then oven-braised with garlic, herbs, and white wine vinegar. Finished with a cream reduction sauce.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

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

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.