Meal: landry’s pontchartrain sauce

Landry’s Pontchartrain Sauce

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

Prepare the Chardonnay and the onion together over a low fire up till the gewurztraminer reduces and the onion is actually soft and transparent.

Melt 1 tablespoon of butter in another heavy pan over medium heat. Consist of the mushrooms, green pepper and garlic. Eliminate from heat and consist of 1/2 cup of butter in pieces till melted.

Melt 1 tablespoon of butter in another heavy pan over medium heat. Get rid of from heat and consist of 1/2 cup of butter in pieces till melted.

Melt 1 tablespoon of butter in another heavy pan over medium heat. Get rid of from heat and consist of 1/2 cup of butter in pieces till melted.

Melt 1 tablespoon of butter in another heavy pan over medium heat. Remove from heat and consist of 1/2 cup of butter in pieces till melted.


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