Landryspontchartrainsauce Recipes
LANDRY'S PONTCHARTRAIN SAUCE
An exciting explosion of flavors to accent almost any meat, but especially delicious over fish, chicken or pork.
Provided by Molly53
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the Chardonnay and the onion together over a low fire until the wine is reduced 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. Cover and simmer down until the vegetables are soft.
- Remove from heat and add 1/2 cup of butter pieces until melted.
- Add to the Chardonnay (which should now be reduced to a glaze) mixture.
- Blend well over very low heat.
- Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.
Nutrition Facts : Calories 206, Fat 17.6, SaturatedFat 11, Cholesterol 46.1, Sodium 186.2, Carbohydrate 4.2, Fiber 0.5, Sugar 1.2, Protein 1.6
LANDRY'S PONTCHARTRAIN SAUCE
Steps:
- 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 blened 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.
CAJUN PONCHARTRAIN SAUCE
My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer Snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.
Provided by Mitra Made This
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
- In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 4.1 g, Cholesterol 138.2 mg, Fat 34.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 21.5 g, Sodium 214.3 mg, Sugar 1.6 g
THE BEST PASTRY CRUST
This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.
Provided by IrishMountainGirl
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g
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