Pontchartrain Sauce Recipe

Add the heavy cream parmesan cheese and tomato juice to. 1 tablespoon butter do not substitute.

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Cook diced onions diced green pepper roasted red bell pepper garlic chopped rosemary and thyme until soft.

Pontchartrain sauce recipe. Cook the Chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent. Stir and let simmer. 34 cup green pepper chopped fine.

While the stock is simmering melt 1 stick plus 1 13 tablespoons butter in a separate saucepan stirring until it turns golden brown. Add the flour and whisk until blended. Add the flour and whisk until.

While the stock is simmering melt 1 stick plus 1 13 tablespoons butter in a separate saucepan stirring until it. Add the lemon juice white wine and Tony Chachere to the above. 34 cup onion chopped fine.

Add crushed bouillon cube pepper sauce and shrimp stock. Add roux to stock mixture and stir to incorporate then simmer 3 to 5 minutes. Cook the Chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent.

Salt black pepper cayenne and tarragon to taste. Melt margarine in a skillet. Melt 1 tablespoon of butter in another heavy saucepan over medium heat.

Cook the Chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent. Add crushed bouillon cube pepper sauce and shrimp stock. 1 cup chicken stock or broth.

Melt 1 tablespoon of butter in another heavy saucepan over medium heat. Stir and let simmer. 14 cup mushrooms chopped fine.

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