Landry'S Pontchartrain Sauce

• 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)
• cayenne pepper or tarragon

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.

onion, chardonnay wine, butter, flour, fish stock, mushroom, green pepper, garlic, butter, cayenne pepper

Taken from www.food.com/recipe/landrys-pontchartrain-sauce-190085 (may not work)