308 white sauce recipes

Lean ground turkey cocktail meatballs baked on a broiler pan with a sweet-tangy chili sauce dip. Lower-fat party appetizer, makes about 50 bite-sized balls.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.

Light egg white honey pancakes with whole wheat flour and skim milk. Cholesterol-free breakfast topped with optional bright orange-mandarin sauce.

Loaded vegetable burger with corn, mushroom, peppers, spinach, carrot, and potato bound with egg white. Served with mint yogurt sauce. Vegetarian patties.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.

Authentic Greek tzatziki with strained yogurt, salted and squeezed cucumber, garlic, white wine vinegar, and olive oil. The proper way: 24-hour drain, no shortcuts. Vegetarian dip or sauce.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Tripe spicy batter: precooked tripe dipped in a zesty white-wine batter spiked with garlic, chili, and Greek gyros seasoning, then fried crisp and golden. Crunchy fritters to dunk in tartar sauce or mayo.

Vegetarian chili dog rolls wrap a smoky, cumin-spiced TVP filling with sauteed peppers, mushrooms, and tomato inside soft homemade whole wheat yeast dough. Baked golden at 375F, they make 20 hearty rolls.

Midwest-style ham balls baked in a sweet and tangy brown sugar mustard glaze with white vinegar. A classic potluck dish made from ham loaf, crackers, and eggs.

Quickly stir fry some bok choy and mushrooms with garlic, ginger and scallions, then season with black bean-garlic sauce, rice vinegar and a touch of sesame oil. Serve it over a bed of rice. Your supper is served.

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Copycat Macaroni Grill pasta with grilled chicken, pancetta, red onion, and scallions tossed in a silky Asiago cream sauce. Restaurant-style white sauce pasta you can make at home.