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Wine Based Sauces

created by ckbk

A couple of cups of dry white wine does wonders in the Sauce Provençal recipe in this collection, while red or white wine will add plenty of punch to your favorite meat or seafood dishes. Or go retro by making a Victorian-style wine sauce with sweet sherry or port. Cheers to that!
Mussels and Clams in Tomato and Wine Sauce

The Best of Floyd

Keith Floyd

John Dory, Braised Lambs’ Tongues and Red Wine Emulsion

Formulas for Flavour

John Campbell

Wine Sauce

How to Cook The Victorian Way with Mrs Crocombe

Annie Gray

(2)

Mackerel in White Wine Sauce

The Complete Guide to Traditional Jewish Cooking

Marlena Spieler

Roast Prime Rib with White Wine Dripping Sauce

Meat Manifesto

Andy Fenner

(1)

Sauce Provençal

My Paris Market Cookbook

Emily Dilling

Pepper-Crusted Seared Tuna with Fennel Risotto, Calamari and Red Wine Sauce

Pier: A Unique Australian Seafood Experience

Greg Doyle, Katrina Kanetani and Grant King

Fillet of Salmon Poached in Duck Fat, Served with Roasted Scallops, Fondant Potatoes and Red Wine Sauce

Rhubarb and Black Pudding

Matthew Fort and Paul Heathcote

(1)

Meurette Sauce

Sauces: Classical and Contemporary Sauce Making

James Peterson

(1)

Porterhouse with Improvised Red Wine and Mushroom Sauce

Sauces: Classical and Contemporary Sauce Making

James Peterson

Mussels in a Creamy White Wine and Garlic Sauce

The Seafood Shack: Food & Tales from Ullapool

Kirsty Scobie and Fenella Renwick

(1)

Veal Parcels in White Wine Sauce

The French Kitchen: A Cookbook

Joanne Harris and Fran Warde