132 wine butter sauce recipes

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Pan-seared salmon with a Zinfandel butter sauce, browned mushrooms, and shallots. The wine reduces into a silky, glossy pan sauce that coats each fillet with bold red wine flavor.

Seared bay scallops in a white wine and ginger butter sauce with fresh mint, served over butter-softened carrots. An elegant French-inspired seafood dish with bright, unexpected flavors.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Chicken in white wine: floured breasts pan-seared, then simmered in a bright white wine sauce with garlic, bay, and lemon zest, finished with scallions and butter. An elegant, fast 30-minute skillet dinner.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Hungarian meatballs simmer in a paprika-rich onion and red wine sauce, fragrant with caraway and marjoram, then thickened into a glossy gravy. Spoon over buttered noodles or boiled potatoes for a cozy main.