Landry's Pontchartrain Sauce

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

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  small onion, peeled and chopped fine
• 1  cup  Chardonnay wine
• 1  tablespoon butter (no substitutions)
• 1  tablespoon flour
• 1  cup  fish stock or 1  cup  chicken stock
• 1⁄4 cup mushroom, chopped fine
• 1  small green pepper, seeded and chopped fine
• 2  garlic cloves, minced
• 1⁄2 cup butter, chopped into 1 tablespoon pieces (no substitutions)
•  salt or  black pepper or  cayenne pepper or  tarragon

Directions

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.