263 wine sauce recipes

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Red grapes with a creamy banana-yogurt sauce spiked with rum, served in wine glasses with mint or pistachios. A healthy, elegant no-cook dessert in 10 minutes.

Sweet-tangy apple jelly glaze spiked with curry powder, mustard, and white wine. This 5-minute sauce adds sophisticated flavor to roasted meats or grilled vegetables.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Scampi Principessa with butterflied shrimp poached in white wine, flambéed with aquavit, then served in cold yogurt sauce. An elegant Italian-Scandinavian appetizer ready in 20 minutes.

Mint sauce for lamb pounds fresh mint with sugar and white wine vinegar for a classic British-Irish condiment. Bright, tangy, three ingredients, ready in 20 minutes.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Wine-poached salmon steaks topped with tangy Dijon-dill yogurt sauce create an elegant 25-minute dinner that's light, flavorful, and perfect for date nights or easy weeknight meals.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.

Rotini pasta with a chunky eggplant and three-pepper sauce simmered in white wine with garlic, basil, and plum tomatoes. Oil-free vegetarian pasta dinner built on Mediterranean vegetables.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

Homemade white vegetable stock simmered with celery, carrots, leeks, mushrooms, garlic, and white wine. A versatile vegan base for soups, risottos, and sauces that's clean-tasting and full of depth.