List of 41 recipes using Dry white wine (without meat)

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.

Seb's Italian-style aperitif slices

These Italian-inspired snacks are ideal for a light supper or with an aperitif: a thin slice of bread spread with pesto, sliced potatos, hard-boiled egg and a generous sliver of Parmesan. Pop them in the oven just long enough to melt the cheese.

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.

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 boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

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.

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.

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. The end result is well worth all the effort.

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.

Mussels marinière

This is the most classic way of preparing mussels, simple and delicious.

Pan-fried salmon with white cabbage

In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar 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 concentrated and flavoursome, so you only need serve a tablespoonful to each guest.

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 onions fondue and finished with a dry white wine sauce.

Salmon with sorrel

Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.

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.

Spaghetti with mussels and basil

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.

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.

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.

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.

Creamed spinach with two cheeses

Spinach cooked on the side, added at the last minute to a delicious, creamy sauce, with grated Comté cheese and diced feta cheese.

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.

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...

Curried prawn risotto

In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.

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 goes on the table around which you are sitting.

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.

Penne with purple artichokes

In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.

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.

Purple artichokes à la romaine

Artichokes à la romaine, or carciofi alla romana, are a typical Roman specialty: whole artichokes, trimmed and gently cooked with garlic, parsley, mint and olive oil, until melting and fragrant.

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.

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.

Savoury French toast

If you already love delicious French toast, you'll surely appreciate this surprisingly savory version, which is just as moist as ever, and can be eaten on its own or as an accompaniment to meat or vegetables, for example.

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!

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.

Spaghetti with smoked salmon

After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks.

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, served sliced and maybe reheated briefly in the oven.

Béarnaise sauce

This delicious, aromatic sauce—made with tarragon, chervil, and shallots, and featuring a hint of acidity—is perfect with grilled meats or fish. It’s known to be difficult to make, but here are all the tips and tricks you need.

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.

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.

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.

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.

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.

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.