Landry's Pontchartrain Sauce

Total Time
Prep 10 mins
Cook 50 mins

An exciting explosion of flavors to accent almost any meat, but especially delicious over fish, chicken or pork.

Ingredients Nutrition


  1. Cook the Chardonnay and the onion together over a low fire until the wine is reduced 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. Cover and simmer down until the vegetables are soft.
  6. Remove from heat and add 1/2 cup of butter pieces until melted.
  7. Add to the Chardonnay (which should now be reduced to a glaze) mixture.
  8. Blend well over very low heat.
  9. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.
Most Helpful

Exactly how I wanted it to be. A perfect light sauce, great on fish and my wife and I enjoy it with filet mignon.

johnturner00 July 05, 2008