1,721 white sauce recipes

Fresh lump crabmeat in a creamy Chablis and mustard sauce with pimiento and green pepper, spooned into baking shells and microwaved in just 13 minutes. An elegant seafood appetizer for weeknight entertaining.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

Welsh rabbit (rarebit) with beer, the classic British pub dish of sharp cheddar melted with ale, mustard, Worcestershire, and a kick of cayenne, spooned over crisp toast triangles.

Adorable Halloween meatloaf mice made from ground beef and turkey, decorated with carrot ears, raisin eyes, and spaghetti whiskers. A spooky dinner kids love.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

Smoked ham stuffed with cranberry cornbread stuffing and glazed with whole berry cranberry sauce and corn syrup. A stunning holiday centerpiece with built-in sweet-tart contrast.

Thin beef slices wrapped around asparagus spears, enoki and shiitake mushrooms, and green onion, then braised in teriyaki sauce. Japanese-style negimaki for date night or dinner party.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Fish fillets stuffed with mushrooms, bacon, ginger, and scallions, then steamed with white wine and soy sauce. Works with catfish, trout, or flounder. A light, flavorful fish dinner in 40 minutes.

Crock pot barbecued pork turns leftover pork roast into tender pulled-pork sandwiches, slow-cooked in a homemade sweet-and-tangy tomato BBQ sauce. A freezer-friendly make-ahead, ready to pile on buns.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Pickled shrimp marinated overnight in vinegar, olive oil, capers, jalapenos, and celery seed. A Southern-style make-ahead appetizer boiled with crab boil seasoning.

Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.

Mom's oven bag brisket marinated overnight in soy sauce, white vinegar, ketchup, and a heavy coat of coarse black pepper. Low and slow in a cooking bag for fork-tender results.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Mousseline of redfish Nantua, a classic French seafood mousse from New Orleans master chefs. Silky puréed fish bound with egg white and cream, baked in a water bath and crowned with crayfish-rich Sauce Nantua.