Instructions:

Landry's Pontchartrain Sauce

Source: Posted by Michelle in NOLA Thursday, 25 May 2000, at 3:22 p.m.

1 small onion, chopped fine
1 cup Chardonnay
1 tablespoon butter
1 tablespoon flour
1 cup stock (fish or chicken)
1/4 cup mushrooms, chopped fine
1 small green pepper, chopped fine
2 cloves garlic, minced
1/2 cup butter, chopped into 1 tablespoon pieces
Salt, black pepper, cayenne and tarragon to taste

Cook the Chardonnay and the onion together over a low fire until the wine reduces 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. Smother down until the vegetables are soft. Remove from heat and add 1/2 cup of butter in pieces until melted. Add to the Chardonnay (which should now be like a glaze) mixture. Blend well over very low heat. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.