1,953 wine sauce recipes

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.

Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

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.

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

Baked red snapper with a cracker crumb topping, mushroom-wine cream sauce, and melted Swiss cheese. A crispy, cheesy fish dinner that comes together in under an hour.

Veal cutlets pan-fried with capers and deglazed with white wine and bay leaf, finished with a creamy evaporated milk sauce. A quick German-style schnitzel variation ready in 20 minutes.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

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.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Italian-style chicken breast saute with mushrooms, green peppers, garlic, sage, and rosemary in a white wine pan sauce. One-pan rustic dinner that feeds a crowd.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Butter-sauteed shrimp deglazed with white wine, served over thin pasta with a slow-simmered Provencal tomato sauce rich with basil and oregano. Worth every minute of the long, lazy simmer.

Shrimp scampi with a creamy twist: shrimp dredged in parmesan flour and fried golden, then a white wine and cream sauce built right in the same pan, finished with basil and tomato over angel hair pasta.

A lighter vegetarian lasagna with homemade veggie-red wine tomato sauce, ricotta, fresh spinach, and nonfat mozzarella. Ovo-lacto friendly and packed with vegetables in every layer.