1,721 white sauce recipes

Creamy potato cheddar soup with sautéed mirepoix, cubed potatoes, and a Worcestershire kick. Hearty stovetop comfort soup ready in about 30 minutes.

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.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Chinese-style oven-roasted spareribs glazed with hoisin, plum sauce, honey, and soy. Marinated for hours and hung vertically for crispy, lacquered edges you'd swear came from a Chinatown window.

Thai stir-fried squid with fresh red chilies, garlic, ginger, fish sauce, and oyster sauce. Pla Mung Pad Prig delivers tender squid with serious heat in under 15 minutes of cooking.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Sweet and Sour Pork with Tomato, Sweet Pepper, and Pineapple recipe

Mini Reuben appetizers on toasted white bread with corned beef, sauerkraut, Swiss cheese, and a horseradish-chili mayo. Bite-sized party snacks baked until the cheese melts and bubbles.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Deep-fried salmon fritters made with canned salmon folded into a light egg white batter. Crispy, golden fish fries served with tomato or tartar sauce. Kid-friendly.

Cheese and Ham Stuffed Chicken Breasts with Wine-Tomato Sauce recipe

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.

Creole remoulade sauce with mayonnaise, sieved egg yolks, Creole mustard, paprika, chervil, and hot sauce. No-cook, mix-and-chill, bold Louisiana flavor.