876 white wine sauce recipes

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.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

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.

Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.

Light shrimp Florentine spaghetti with wilted spinach, roasted red peppers, white wine, and lemon in a silky chicken broth sauce. Elegant enough for date night, healthy enough for every night.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

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.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.

Filete enchocolatado is Mexican beef tenderloin simmered in a white wine and unsweetened chocolate sauce, topped with melted cheese. Savory, rich, and unexpected.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

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 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.

Sauced shrimp with poached shrimp in pickling-spice broth, then simmered in white wine and tomato sauce with grated onion. The Mediterranean-style shrimp dinner served over rice.