552 white sauce recipes

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Chicken wings marinate in aromatic five-spice powder, soy sauce, and white wine for hours, then bake until caramelized. Perfect for game day or party appetizers.

Chinese cold cucumber salad with soy sauce, sesame oil, and white wine vinegar. A crisp, no-cook side dish that comes together in minutes with just six ingredients.

Cajun-style blackened burgers crusted with cayenne, fennel, white pepper, and garlic. Cooked in a screaming-hot cast iron skillet for a charred peppered crust and finished with a Worcestershire pan sauce.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Grilled bourbon chicken basted with a sticky glaze of bourbon whiskey, dark brown sugar, ketchup, Worcestershire, and garlic. Sweet, smoky, and charred at the edges. Backyard BBQ gold.

Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.

Slow-roasted chopped pork shoulder with a spicy red pepper rub, vinegar baste, and tangy barbecue sauce. Season it overnight, roast it low, chop it, and sauce it up for pulled pork perfection.

Southern-style chopped barbecue pork shoulder rubbed with crushed red pepper, slow-roasted with vinegar, and tossed in tangy barbecue sauce. Fall-apart tender with serious kick.

Baked chicken wings with three marinade options: teriyaki with ginger, orange barbecue with marmalade, and classic sweet and sour. One recipe, three flavors for your next party platter.

This steak is very tasty, the beef should be very fresh, then can get very nice steak!

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Macaroni and bean soup with white beans, salt pork, elbow pasta, and a tomato-beef broth base. An Italian-American pasta e fagioli cousin with a hearty two-hour simmer for deep flavor.

Bacon and cheddar beer soup with sauteed potatoes, carrots, celery and onions, simmered in chicken broth with a can of bacon-cheddar cheese sauce, beer, paprika and a hint of liquid smoke. A hearty pub-style chowder.

Smoky andouille sausage simmered with tender potatoes, onions, and bell peppers in white wine and bacon drippings for Cajun comfort in one pot.