Landry's Pontchartrain Sauce

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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