617 wine sauce recipes

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Turkey scaloppine with green peas in a white wine and pureed tomato sauce with sage. A light, quick Italian-style turkey breast dinner ready in 30 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.

Champagne-battered prawns fried light and shatteringly crisp, the bubbles in the sparkling wine making the airiest batter, served with a homemade cocktail sauce and lemon. A flirty little dish made for sharing.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Spaghetti with lentils in a slow-simmered tomato sauce with red wine, basil, oregano, and thyme. A hearty vegetarian pasta dinner with protein-rich lentils instead of meat.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

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.

Pork chops with apples in a sweet-and-sour sauce of red wine vinegar, honey, chicken broth, and tomato paste. A French-inspired skillet dinner in 40 minutes.

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.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-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.