Restaurant Recipes

Landry's Pontchartrain Sauce

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  • 1 small onion, chopped fine
  • 1 cup Chardonnay
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup stock (fish or chicken)
  • 1/4 cup mushrooms, chopped fine
  • 1 small green bell pepper, chopped fine
  • 2 cloves garlic, minced
  • 1/2 cup butter, chopped into 1 tablespoon pieces
  • Salt, black pepper, cayenne and tarragon to taste


  1. Cook the Chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent.
  2. Melt 1 tablespoon of butter in another heavy saucepan over medium heat.
  3. Add the flour and whisk until blended.
  4. Add the stock a little at a time, whisking constantly until blended and thickened.
  5. Add the mushrooms, bell pepper and garlic. Smother down until the vegetables are soft.
  6. Remove from heat and add 1/2 cup of butter in pieces until melted.
  7. Add to the Chardonnay (which should now be like a glaze) mixture. Blend well over very low heat.
  8. Season to taste with salt (may not be needed), black pepper, cayenne and tarragon.


Posted by LladyRusty at Recipe Goldmine 6/7/02 6:45:22 am.

Source: Posted by Michelle in NOLA Thursday, 25 May 2000, at 3:22 p.m.

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