346 white wine sauce recipes

Chinese cold cucumber salad with soy sauce, sesame oil, and white wine vinegar. A crisp, no-cook side dish that comes together in minutes with just six ingredients.

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Maple Dijon glazed chicken breast grilled or broiled with a sweet-tangy glaze of pure maple syrup, Dijon mustard, white wine, and shallots. Ready in 30 minutes.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

French-style cream cheese spread with garlic, herbs, white wine vinegar, and Worcestershire sauce. A make-ahead no-cook appetizer that develops deep flavor overnight in the fridge.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Make your meat feel special with this marinade made from a variety of spices.

Cajun-style guacamole with crumbled feta, Creole mustard, Worcestershire sauce, hot sauce, and white wine vinegar. Not your standard guac, this one has a Louisiana kick.

Seafood lovers will enjoy this scrumptious dish that doesn't take a lot to make!

Chinese stir-fried oysters with garlic, ginger, green onions, and a light oyster sauce glaze. Blanched first, then wok-fried in under 2 minutes for tender, briny bites.

Sirloin steak marinated in soy sauce, white wine, garlic, and ginger, then broiled and drizzled with a glossy homemade teriyaki glaze. Low-carb and high-protein with just 15 minutes of cook time.

Chicken wing drumsticks soaked in a soy sauce, white wine, and five-spice marinade with garlic and ginger, baked until tender, then crisped on the grill. A family-style Chinese chicken recipe with big flavor.

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.

Grilled salmon steaks basted in melted butter with lemon juice, white wine vinegar, and a hint of garlic. Simple, smoky, and on the table in 30 minutes flat.