Landry's Pontchartrain Sauce
An exciting explosion of flavors to accent almost any meat, but especially delicious over fish, chicken or pork.
Steps
Cook the chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent.
Melt 1 tablespoon of butter in another heavy saucepan over medium heat.
Add the flour and whisk until blended.
Add the stock a little at a time , whisking constantly until blended and thickened.
Add the mushrooms , green pepper and garlic.
Cover and simmer down until the vegetables are soft.
Remove from heat and add 1 / 2 cup of butter pieces until melted.
Add to the chardonnay mixture.
Blend well over very low heat.
Season to taste with salt , black pepper , cayenne , and tarragon.
Ingredients
onion, chardonnay wine, butter, flour, fish stock, mushroom, green pepper, garlic cloves, salt