List of recipes using Dry white wine: 61 recipes

dry white wine
[Artichoke hearts forestier ]
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
76,3255/5 for 1 ratings 2 hours 11 min.
[French onion soup]
French onion soup
This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.
3,7963.8/5 for 17 ratings 2 hours 29 min.
[Cod loin with saffron]
Cod loin with saffron
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
10,8714.4/5 for 12 ratings 47 min.
[Fillets of sole Dieppoise]
Fillets of sole Dieppoise
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
6,5053.9/5 for 19 ratings 1 hour 27 min.
[Fish "à la Bordelaise"]
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
1,493 1 hour 7 min.
[Fish in white wine]
Fish in white wine
This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.
4,1534.3/5 for 15 ratings 56 min.
[Langoustine gratin]
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
4,1513.9/5 for 20 ratings 2 hours 15 min.
[Mackerel Fillets in White Wine]
Mackerel Fillets in White Wine
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
7,0443.7/5 for 20 ratings 2 hours 26 min.
[Mussels marinière]
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
37,9525/5 for 1 ratings 1 hour 4 min.
[Pan-fried salmon with white cabbage]
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
23,8834.5/5 for 11 ratings 1 hour 2 min.
[Red mullet fillets with a reduced white-wine sauce]
Red mullet fillets with a reduced white-wine sauce
For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very...
3,1053.8/5 for 17 ratings 30 min.
[Rosemary steamed fish]
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of melting roasted shallots and finished with a dry white wine sauce.
82,8463.8/5 for 17 ratings 1 hour 50 min.
[Salmon with sorrel]
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
77,212 15/5 for 13 ratings 1 hour 23 min.
[Scallops with cabbage julienne]
Scallops with cabbage julienne
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
28,4904.6/5 for 19 ratings 1 hour 21 min.
[Scallops with crunchy vegetables and wine sabayon]
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
88,7814/5 for 1 ratings 2 hours 56 min.
[Spaghetti with mussels and basil]
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
40,4244.1/5 for 16 ratings 1 hour 40 min.
[Summer Salmon Blanquette]
Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.
8,7095/5 for 1 ratings 59 min.
[Turban of sole with langoustines]
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
12,3014.1/5 for 18 ratings 1 hour 44 min.
[Blanquette of veal]
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
80,6134.4/5 for 10 ratings 2 hours 49 min.
[Chicken breasts with tarragon]
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
71,929 15/5 for 1 ratings 1 hour 39 min.
[Cured Pork Belly With Lentils]
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
6,7344/5 for 18 ratings 3 hours 19 min.
[Filet mignon with mustard and tarragon sauce]
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...
3,3653.8/5 for 11 ratings 1 hour
[Melt-in-the mouth meat and vegetables in a sealed casserole]
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
4,0034.1/5 for 16 ratings 5 hours 28 min.
[Pork chops in the oven]
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.
22,3323.5/5 for 6 ratings 25 min.
[Pork chops with a duo of brassicas]
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
4,5244.3/5 for 12 ratings 46 min.
[Rabbit terrine]
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
4,4244.6/5 for 19 ratings 15 hours 32 min.
[Rabbit with mustard]
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
40,2394.9/5 for 20 ratings 2 hours 9 min.
[Rillons de Tours]
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
11,3264.3/5 for 12 ratings 2 hours 19 min.
[Saltimbocca]
Saltimbocca
Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that!
8,4424.9/5 for 20 ratings 40 min.
[Seven-hour lamb]
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
21,2353.9/5 for 12 ratings 7 hours 33 min.
[Spring veal sauté ]
Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
13,0684.6/5 for 14 ratings 56 min.
[Tomato meat balls]
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
54,7825/5 for 13 ratings 30 min.
[Cheese tart]
Cheese tart
This is a very simple recipe for a "Pontarlier" style cheese tart that allows you to prepare a number at the same time. They freeze very well, so you can easily stock up for later.
20,0374.2/5 for 10 ratings 5 hours 10 min.
[Creamy risotto with diced vegetables and flax seeds]
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
79,128 14.2/5 for 11 ratings 1 hour 49 min.
[Creamy risotto with vegetables ]
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
94,7295/5 for 1 ratings 2 hours 53 min.
[Crispy spinach rolls]
Crispy spinach rolls
These are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.
26,5105/5 for 1 ratings 1 hour 40 min.
[Curried prawn risotto]
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
12,7273.9/5 for 12 ratings 59 min.
[Express sauerkraut]
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
113,493 13.9/5 for 12 ratings 2 hours 24 min.
[Hot box cheese ]
Hot box cheese
This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything...
64,3204.3/5 for 15 ratings 58 min.
[Melting Epoisses on toast ]
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.
49,292 24.1/5 for 16 ratings 1 hour 26 min.
[Montbenoit's canapés]
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
76,9754.6/5 for 14 ratings 1 hour 45 min.
[Mushrooms on toast, French style]
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
35,6743.8/5 for 17 ratings 2 hours 5 min.
[Penne with purple artichokes]
Penne with purple artichokes
In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.
9,3545/5 for 13 ratings 52 min.
[Polenta with spinach and soft-poached egg]
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
8,2955/5 for 1 ratings 1 hour 11 min.
[Purple artichokes braised in white wine]
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.
10,0344.3/5 for 15 ratings 40 min.
[Quiche Bretonne]
Quiche Bretonne
This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.
1,692 1 hour 40 min.
[Sausage mushroom and cheese crumble]
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
86,876 24.6/5 for 14 ratings 3 hours
[Seafood sauerkraut]
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
45,3144/5 for 1 ratings 1 hour 37 min.
[Spaghetti with mushrooms]
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.
9,4774.1/5 for 20 ratings 1 hour 3 min.
[Spaghetti with smoked salmon]
Spaghetti with smoked salmon
After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks.
62,7263.8/5 for 12 ratings 37 min.
[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
96,509 14.6/5 for 11 ratings 1 hour 27 min.
[Turmeric risotto]
Turmeric risotto
A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.
583 56 min.
[Winegrowers' sausage casserole]
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
2,354 2 hours 36 min.
[Jura bread]
Jura bread
This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts."Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack,...
3,6784.4/5 for 12 ratings 6 hours 9 min.
[Béarnaise sauce]
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
102,2804/5 for 1 ratings 1 hour 6 min.
[Beurre blanc sauce]
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
29,8603.8/5 for 17 ratings 35 min.
[Hollandaise sauce]
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
66,375 14.7/5 for 20 ratings 22 min.
[Sauce Normande (for fish)]
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
10,0575/5 for 13 ratings 40 min.
[How to prepare cockles]
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
51,197 14.2/5 for 11 ratings 1 hour 52 min.
[Pea risotto "mantecare"]
Pea risotto "mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
24,9124.9/5 for 19 ratings 1 hour 26 min.
[Potatoes with prawns]
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
28,3293.8/5 for 12 ratings 1 hour 49 min.

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