1,682 white sauce recipes

Spotted chocolate cheesecake with lychee sauce features cream cheese and mascarpone filling, piped white "spots," and a fragrant lychee-lemon puree. A showstopper dessert.

Quick chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch. A simple weeknight version of the French classic, ready in 30 minutes.

Linguine with steamed mussels, rehydrated sun-dried tomatoes, black olives, red bell peppers, and fresh basil in a white wine and fish stock sauce. A Mediterranean seafood pasta ready in an hour.

Duck pot pie with the flavors of duck a l'orange baked right in: a giblet stock sauce brightened with orange peel and Triple Sec, loaded with broccoli, leeks, and ginger. The crispy duck skin gets rolled into the top crust.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Salmon vegetable loaf with mashed potatoes, cooked beans and a soufflé-style egg white lift. A vintage budget-friendly fish loaf served with tartar sauce.

Crispy fried crab croquettes seasoned with cayenne, white pepper, and garlic, served with a cream of wine sauce. Old-school Southern entertaining at its finest.

Spaghetti carbonara with bacon, beaten eggs, white wine, butter, and grated Italian cheese. The hot pasta cooks the eggs into a creamy, silky sauce right in the bowl.

Mussels steamed over a simmering tomato-white wine sauce with oregano and red pepper flakes, served on pasta and topped with crumbled feta cheese. A Greek-inspired seafood pasta dinner for two.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

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.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

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.