What's your best Pontchartrain Sauce recipe?

I'm not familiar with this sauce. I looked it up online and found several versions. One had cream while the others did not.

Never heard of it and I don't have a 'best' recipe for it either.

I make Oceana's at home quite often minus the red bell pepper. I just don't like it. Pretty much anytime we fry or grill fish.

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Oceana Sauce Ingredients:

8 ounces heavy cream
6 ounces parmesan cheese
4 ounces margarine
1 ounce diced onions
1 ounce diced green pepper
1 ounce roasted red bell pepper
White wine
0.5 ounce of Tony Chachere’s Creole Seasoning
1 ounce lemon juice
1 ounce garlic, chopped
1 ounce tomato juice
1 ounce rosemary
1 ounce thyme
5 ounce shrimp


Oceana’s Sauce Directions:

Melt margarine in a skillet.
Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
Add the lemon juice, white wine, and Tony Chachere to the above.
Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
Cook in 200°F skillet. Sauté shrimp then add to sauce.

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I've only ever heard of Pontchartrain sauce at Pappadeaux's/Pappa's

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Maybe he's looking for a copycat recipe. I saw that recipe, one from Landry's and one from Oceana. Doesn't sound like it's a well known sauce like remoulade or bechamel or some other universal type sauce.

Never heard of it.

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It's on menu's all over the city.

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Which ones?

Here's a redfish Pontchartrain recipe from Arnaud's. This is just a lemon butter sauce with crabmeat. I don't know that it's a "Pontchartrain sauce".

LINK /

Chef Chiqui's Pontchartrain Sauce

4 tabsp. unsalted butter
4 tabsp. a.p. flour

4 tabsp. light olive oil
1/2 cup onion, minced
1 rib celery, minced
1/4 cup each red and green bell pepper, small dice
2 large cloves fresh garlic, finely minced
2 cups crab, shrimp or chicken stock, homemade
1/2 cup dry white wine (Chardonay)
1/2 teasp. Paul's Seafood Magic
1/2 teasp. Lemon-pepper seasoning
1/2 teasp.Paprika
1 tabsp. Lea & Perrins
Crystal Hot Sauce to taste
Kosher salt to taste
1 pound jumbo lump crabmeat, picked over for shells
2 tabsp. thinly sliced green onions
2 tabsp. flat leaf parsley

In a small saucepan, melt butter and stir in the flour. Cook over low heat for about 3 minutes to make a blonde roux. Set aside

In a medium/large saute pan, heat the olive oil over medium heat Saute' the onion, celery, and bell peppers until softened, about 4 minutes. Add the minced garlic and cook 1 minute more. Add the stock of choice, wine, Seafood Magic, Paprika, Lemon-pepper, Crystal, Lea & Perrins and salt to taste. Gently stir in the reserved roux using a whisk and cook until slightly thickened, about 3 min.

Gently fold in the crabmeat, green onions and the fresh parsley. Taste and correct seasoning. Simmer one minute more.

Chiqui Note: This is great served over Broiled Trout or Redfish, Paneed Veal or Paneed Chicken breasts, or over Pasta.
For variety you can add 1/2 pound sautéed Mushrooms and 1 can quartered Artichoke Hearts

Bon Appetit

That sounds delicious...

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It just may not be on the menu of the type of restaurants the savants on he

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Now, there's no reason for name calling!