166 white wine cream sauce recipes

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Chicken breast in tarragon cream sauce with mushrooms, green onions, white wine, and a touch of lemon. A French-inspired skillet dinner ready in 40 minutes.

Blue cheese and cream cheese fettuccine with shrimp, white wine, garlic, and scallions. Baked in a casserole dish then tossed with pasta for a rich, tangy sauce.

Spinach fettuccine in a quick Romano cheese cream sauce with garlic and white wine. A simple Italian pasta dish ready in 20 minutes for two.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Quick shrimp linguine with bell peppers, broccoli, and scallions in a light cornstarch-thickened white wine and chicken broth sauce. A 30-minute weeknight pasta that skips the heavy cream entirely.

Sauteed beef tips with shiitakes: pan-seared tenderloin cubes with earthy shiitake mushrooms, shallots, spinach, white wine, and a cream-butter pan sauce. 20-minute restaurant plate.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

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.

Sauteed shrimp in a honey cream sauce with white wine, Roma tomatoes, and fresh basil, served over fettuccine. A restaurant-quality pan sauce in under 30 minutes.

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.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Gourmet pork chops braise center-cut chops in a creamy white wine and mushroom sauce with onion soup mix and a kick of chili-garlic paste. Stovetop dinner finished with sour cream.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

Shrimp scampi with a creamy twist: shrimp dredged in parmesan flour and fried golden, then a white wine and cream sauce built right in the same pan, finished with basil and tomato over angel hair pasta.