876 white wine sauce recipes

Grilled beef and pineapple skewers marinated in steak sauce and dry white wine. Sirloin tip cubes char on the outside while juicy pineapple caramelizes beside them on every skewer.

Asian-inspired grilled chicken marinated in white wine, teriyaki, Chinese five-spice, and garlic powder: simple four-ingredient marinade with complex warm-spice flavor on the grill.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

Overnight marinated sirloin steak soaks in soy, Worcestershire, Dijon, garlic, and herbs before grilling. Deeply seasoned 1-inch sirloin with 12-hour marinade for maximum tenderness and flavor.

Microwave fresh tomato scallop with Parmesan bread crumb and pecan topping, finished with Worcestershire sauce. A quick summer side dish ready in 15 minutes.

Crispy wok-fried chicken in sweet-tangy sauce with dried chili heat, garlic, and ginger. Restaurant-style Chinese takeout made at home in under 90 minutes.

Hickory-smoked chuck roast studded with garlic and marinated overnight in vinegar, Worcestershire, and basil. Grilled low over indirect heat with soaked wood chips for deep smoky flavor.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Cantonese steamed shrimp in shells with fermented black beans, garlic, and oyster sauce. This classic dim sum dish is tender, flavorful, and ready in just 30 minutes.

Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.