Landry's Pontchartrain Sauce


  • 1 small onion, chopped fine
  • 1 cup Chardonnay
  • 1 Tbsp butter
  • 1 Tbsp 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 Tbsp 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.

Makes 4

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