553 white sauce recipes

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Grilled BBQ chicken drumsticks served with two creamy dips: fiery horseradish and tangy country Dijon mustard. Grill 24 drumsticks in under 20 minutes for a crowd-ready cookout spread or game day feast.

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Grilled chicken teriyaki with a homemade marinade of soy sauce, dry white wine, sugar, ginger, and garlic. Pounded thin for even cooking and basted on the grill for a glossy, caramelized finish.

Split lobsters stuffed with buttery Ritz cracker crumbs, white wine, and Worcestershire, then baked until golden. A New England classic for a special dinner for two.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Baked sesame sea scallops marinated in soy sauce, white wine, and ginger, then coated in sesame seeds and bread crumbs for a crispy, golden crust without frying.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Cantonese steamed shrimp in shells with fermented black beans, garlic, and oyster sauce. This classic dim sum dish is tender, flavorful, and ready in just 30 minutes.

Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

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