Landry's Pontchartrain Sauce

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Total Time
10 mins
50 mins

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

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  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

5 5

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