Whisk in some some bits of chilled butter -- go ahead; it’s Thanksgiving! -- making sure the butter’s really cold, and that the sauce doesn’t boil, so the butter doesn’t “break.” ...

If the sauce starts to break, remove from the heat, add a couple ice cubes and whisk until it cools down and emulsifies. Continue whisking and adding butter slowly.

When you’ve let your wine go a little over the edge, there’s no easier or better or richer use for it than beurre blanc. In its most basic and perhaps delicious form, a beurre blanc is nothing ...

Over low heat, whisk in butter cubes, 1 tablespoon at a time, until fully incorporated. Stir in parsley and green onion. Salt and pepper to taste. Serve scallops with sauce.

Chef Jyll brings you an elegant appetizer for two, featuring decadent scallops in an amazing white wine garlic butter pan sauce. Heat the olive oil in a large skillet over medium high heat. Pat ...

This dish features tender garlic chicken thighs in a rich, aromatic white wine and herb butter sauce, complemented by a vibrant sauté of zucchini, green beans, and asparagus. It's a flavour-packed, ...

This luxurious white wine pasta sauce is made with creamy garlic mushrooms and plenty of fresh parsley - so easy to make, but so impressive!

An alcoholic beverage made from the fermented juice of freshly pressed white grapes. White wine is the ideal accompaniment to many shellfish, fish and poultry dishes and is a versatile cooking ...