Landry's Pontchartrain Sauce

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.