50 wine butter sauce recipes

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Chilled poached shrimp served with a bold, spicy peanut dipping sauce made with ginger, garlic, red pepper flakes, and soy sauce. Both the sauce and shrimp can be made days ahead for easy entertaining.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.

A creamy and delicious soup that everyone will enjoy!

Peanut noodles with summer vegetables in a spicy sauce of peanut butter, soy sauce, lime, and cayenne. Carrots, broccoli, and snow peas cook right in the pasta water.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

Pork chops in wine sauce rubbed with sage, rosemary, and garlic, browned in butter, then braised in dry white wine. The pan sauce reduces to a syrupy glaze poured over the chops.

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.

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.

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.

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.