Beurre blanc is the perfect sauce to accompany seafood dishes. This French butter sauce is not considered a mother sauce and ...

Melt the butter in a clean pan over a medium heat ... stirring constantly, to make a thick sauce. Add the white wine and bring to the boil. Place the egg yolk and the cream into a clean bowl ...

Any good-quality white wine can be used for cooking. Don’t discount off-dry styles, which add a lovely complexity to savoury dishes. Use white wine to marinate pale meats such as pork or poultry ...

Wine can even become the backbone of some recipes like in a white wine and butter sauce to top pasta, fish, or chicken. However, wine is not something everyone keeps in their home pantry ...

This is a classic way to cook mussels - white wine, a bit of cream and the juices from the shellfish make a delicious sauce. Big bits of crusty bread to mop up the juices are a must.