1,953 wine sauce recipes

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Oysters Bingo are lightly breaded fresh oysters sauteed golden in butter, then drizzled with a creamy pan sauce of white wine, oyster juice, lemon, and shallots.

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.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Italian linguine with anchovy and clam sauce in olive oil, white wine, garlic, and rosemary. A southern Italian pasta classic built on pantry and briny shellfish.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.

Seared sea scallops and sliced pears over fettuccine in a garlic cream sauce with white wine, lemon verbena, and fresh ginger juice. An elegant, unexpected pairing.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Sauteed shrimp in a honey cream sauce with white wine, Roma tomatoes, and fresh basil, served over fettuccine. A restaurant-quality pan sauce in under 30 minutes.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Shrimp and sea scallops over angel hair pasta in a reduced white wine, cognac, and tarragon butter sauce. An elegant 30-minute seafood dinner with restaurant polish.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.

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

Basic Italian tomato sauce with peeled plum tomatoes, garlic, basil, a splash of red wine, and a knob of butter for a silky, restaurant-style red sauce in 40 minutes.