876 white wine sauce recipes

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Roasted Cornish game hens slathered with ginger-five-spice butter and stuffed with lemon and onion. Crackly, fragrant skin and a white-wine pan sauce for an elegant dinner.

Linguine with smoked salmon in a creamy white wine and Dijon mustard sauce topped with Parmesan. An elegant pasta dish that comes together in under 40 minutes.

Flounder fillets poached in white wine with carrots, snow peas, and fresh ginger sauce. A light, one-skillet fish dinner ready in 30 minutes with crisp vegetables and delicate pan juices.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.

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.

Vegetable lasagna roll-ups: noodles wrapped around a three-cheese, spinach, eggplant, and white bean filling, baked in a robust red wine tomato sauce. Individual vegetarian lasagna portions, no layering.

Giant prawns stuffed with smoked salmon, bread crumbs, garlic, and parsley, then broiled in white wine and finished with a butter pan sauce. An elegant seafood appetizer for two.

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.

Sole fillets baked in white wine, topped with a light butter sauce, and ringed with sweet mandarin oranges broiled until warm. A quick, elegant dinner for two.

Elegant French chicken Picardy: flattened breasts rolled with spinach, leeks, mushrooms, and shallots, baked en papillote in white wine broth, then sliced over a silky dill sauce.