Print Recipe

Landry's Pontchartrain Sauce

Ingredients

  • 1 small onion, chopped fine
  • 1 cup Chardonnay
  • 1 tablespoon butter
  • 1 tablespoon 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

Instructions

  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, green 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.


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.