Best Creamy White Wine Sauce Recipes

CREAMY WHITE WINE SAUCE

Steps:

• In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
• Reduce heat to low and simmer until thickened.

CRAB PASTA IN A CREAMY GARLIC WHITE WINE SAUCE

Steps:

• Cook pasta and set aside.
• Melt butter in small skillet. Add garlic and onion and cook until tender. Add wine and cook until liquid reduces to half. Add salt and pepper.
• In large skillet, heat 1 tbs butter and flour. Cook until smooth. Add milk slowly, stirring to smooth out. Add onion mixture, stir, Add crab meat, stir. Add pasta and stir.
• Serve with grated romano cheese.

CALAMARI IN A CREAMY WHITE WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
• Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

CREAMY SCALLOPS WITH WHITE WINE SAUCE

Steps:

• In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 8 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve over rice.

TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE

Steps:

• Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
• Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
• Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
• Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
• Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

SALMON FILETS WITH CREAMY, WHITE WINE/CRAB-MEAT SAUCE

Steps:

• Clean and pat dry salmon filets- set aside.
• Drain chopped crab meat- set aside.
• Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
• Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
• Clarify coarsely chopped shallots; remove from pan and set aside.
• To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
• At this point, you may need more oil or butter-- you be the judge.
• Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
• Add salmon filets, skin side down, to the pan, and cover.
• Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
• Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
• Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
• Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
• Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
• To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
• Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.

CREAMY WHITE WINE SAUCE AND ITALIAN CHICKEN OVER PASTA

Steps:

• Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix and garlic. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted. Place chicken in single layer in baking dish and pour the above mixture over. Cover and cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with tomatoes, chives and parmesan cheese. Don't forget to save some of the white wine to complement dinner!

SEARED SALMON WITH CREAMY WHITE WINE MUSHROOM SAUCE

Steps:

• PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
• PREPARE THE SAUCE: Heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
• Add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
• MEANWHILE: Preheat oven to 400 degrees F; Heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
• RETURN TO SAUCE: Combine the lemon juice and wine (and cornstarch if not using xanthan gum), and add to the mushroom mixture; Bring to a boil, then simmer on low heat for 5 minutes; Remove from heat and set aside.
• SEAR THE SALMON: Place 1 tsp each olive oil and butter in the hot skillet; Swirl around to coat the bottom; Place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
• Carefully turn the filets over so the skin side is now down; Then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
• FINISH THE SAUCE: Place the mushroom wine mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
• SERVE salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.

MEDITERRANEAN VEGETABLES IN A CREAMY WHITE WINE SAUCE

Steps:

• In a skillet over medium heat, warm up the olive oil.
• Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
• Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
• Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
• Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
• Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
• Serve over pasta, rice, baked potatoes, chicken or as a side dish.

SHIMP & PASTA IN A CREAMY WHITE WINE SAUCE

Steps:

• Clean Shrimp remove shells and devein. Set Aside Heat a pot of water and add 1 tbsp of olive oil to the water and cook your pasta. I used Penne for this recipe. Drain Pasta and set aside.
• In a stainless steel bowl add shrimp and sprinkle with garlic powder, pepper, cayenne pepper, japones hot pepper flakes. I use Japones because they are not as hot as crushed chili peppers. Mix it all around in the bowl. Then melt 2 tbsp butter and a dash of olive oil in a pan on medium heat and add 1 clove crushed garlic and cook for about 30 seconds then add the shrimp and cook each piece thoroughly. do not under or over cook shrimp set aside in a cool dish. Don't leave it in the hot pan. It will over cook your shrimp.
• Now for the Sauce: Melt 2 tbs butter over medium heat and add 2 cloves of crushed garlic. Cook for 30 seconds. *Do not let the butter or garlic turn brown.* Add 2 tbsp flour and make a roux then slowly add about 4 oz of chicken broth and make into a sauce. Now add the 1/2 cup of White Wine and mix with a fork flat side down in the pan. As it thickens add the rest of the 4 oz of chicken broth and let it simmer on low. Sprinkle with pepper and add 1/8 tsp of lite salt. And keep stirring and keeping the sauce like a gravy. Now add the Heavy Cream about 4 oz and simmer a little longer. Taste it make sure it does not taste to much like the wine. You don't want the wine to over power the sauce, but keep in mind that the parmesan cheese will reduce the wine taste also. Keep adding the chicken broth to keep it from getting to thick and to adjust the taste. Then turn off the burner.
• When the sauce taste just right like a creamy, garlic, & wine sauce add the 3/4 cup of finely grated parmesan Cheese. *Use only fresh grated* Stir until the sauce is smooth and creamy on the warm burner that you turned off. *If using jumbo shrimp you might want to cut the shrimp into smaller bite size pieces then you get more shrimp throughout the entire dish.
• In a large stainless steel bowl add the shrimp & pasta, and the sauce and mix thoroughly. Garnish with fresh Italian parsley and a slice of sourdough bagette bread and some butter. And a glass of Chardonay. Enjoy!

SALMON FILETS WITH CREAMY, WHITE WINE/CRAB-MEAT SAUCE

Steps:

• Clean and pat dry salmon filets- set aside.
• Drain chopped crab meat- set aside.
• Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
• Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
• Clarify coarsely chopped shallots; remove from pan and set aside.
• To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
• At this point, you may need more oil or butter-- you be the judge.
• Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
• Add salmon filets, skin side down, to the pan, and cover.
• Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
• Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
• Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
• Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
• Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
• To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
• Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.