293 white sauce recipes

Linguine with smoked salmon in a creamy white wine and Dijon mustard sauce topped with Parmesan. An elegant pasta dish that comes together in under 40 minutes.

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.

Fat-free Alfredo sauce over fettuccine made with skim evaporated milk, garlic sauteed in white wine, and nutritional yeast for a cheesy flavor without the cheese. A lighter take on the classic cream pasta.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

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.

Fettuccine and mushrooms in a light white wine, lemon, and garlic sauce with red pepper flakes and parsley. A dairy-free, diabetic-friendly pasta side dish in 45 minutes.

Rolled sole fillets baked in white wine, nestled inside hollowed tomatoes stuffed with sauteed onions, and draped in a silky butter sauce with fresh herbs. A show-stopping French classic.

Penne with creamy roasted garlic sauce, crispy bacon, white wine, tomatoes, and Parmesan. A rich Italian-style pasta that makes a whole head of garlic taste sweet and mellow.

Frozen white chocolate mousse cake with a vanilla wafer crust, Grand Marnier whipped cream, chopped pistachios, and fresh raspberry sauce. An elegant make-ahead dessert.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Linguine with white clam sauce keeps it simple: heavy cream, chopped clams with their briny juice, thyme, and onion salt tossed with hot pasta. A 20-minute weeknight Italian classic.

Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Linguine with crab and mushrooms in a light white wine sauce with chicken broth, turmeric, tomato paste, and fresh tarragon. A quick seafood pasta for two that's ready in 40 minutes.