Dry White Wine
16 recipes 0 guides
Dry white wine deglazes browned bits and brings crisp acidity to pan sauces, braises, cream-based preparations, and steaming broths. As it cooks, its alcohol recedes and its flavor concentrates, leaving a sharper, more rounded sauce. The common mistake is adding too much or failing to reduce it, which can make the finished dish thin and sour.
Recipes
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French Onion Soup
75 min
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Chicken Piccata (Pan-Fried, 25-Minute)
25 min
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Pappardelle with Wild Mushroom and Chestnut Ragù
45 min
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Skillet Lemon Garlic Chicken with Olives and Capers
35 min
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Salmon en Papillote with Lemon, Dill, and Baby Vegetables
25 min
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Skillet Sausage and White Bean Cassoulet (One-Pan, 45-Minute)
45 min
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Turkey Breast Roulade with Chestnut-Cranberry Stuffing (Roast, 75 minutes)
105 min
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Chicken Saltimbocca Skillet
30 min
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Pork Tenderloin with Mustard-Date Pan Sauce and Roasted Fennel (45-Minute Roast)
45 min
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Gambas al Ajillo (Spanish Garlic Shrimp Skillet)
20 min
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Pan-Seared Pork Medallions with Mushroom-Dijon Pan Sauce (30-Minute)
30 min
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Mussels in White Wine Garlic Broth (Steamed, 20-Minute)
20 min