Cajun Ponchartrain Sauce

Excellent sauce for grilled or blackened fish. I did not alter any of the ingredients. I did slightly change the technique for the sautéed mushrooms. Instead of starting with melting the butter, I put only the mushrooms in the pan and allowed them to cook down on their own. This brings out the natural juices (liquor) and more of their flavor. When I added the shrimp I also added the butter. The thickness was fine for me.

My wife already made it her favorite! Changed a couple things! Sauteed shallots in butter then added the mushrooms and shrimp. Set aside. Made a roux with melted butter and Arrowroot flour. Then added the cream. Sauce was perfect! Stuck together and not runny! Deep rich flavors! Dont change using Madeira wine!

Delish! I did add flour to thicken and also added crab meat. Perfecto!

This was so perfect! I wasn't sure to spend the money in Madeira but it was excellent and I'll make this recipe lots! It wasn't overpowering our blackened redfish and wasn't too spicy! I added some flour prior to the cream and some scallions and loved it!

Catchy, inviting name, good sauce. Didn't have Madeira but dry sherry was a worthy substitute. I sautéed fresh minced garlic, some minced shallots and the mushrooms (an “exotic blend),” set that aside, cooked up the shrimp, then added them to the mushrooms. I didn’t measure anything for the sauce, just melted the butter and added a full cup of cream and a glug of dry sherry and simmered it, reducing it to the thickness I desired (thickening with flour or cornstarch is not necessary). Once thickened I added the shrimp/mushroom mixture. This is a rich and luscious sauce, not heavily seasoned, so it was ideal for the spicier, blackened halibut we served it with. This was simply an excellent and elegant dish. This was one of those rare occasions where Hubs voiced his opinion before it was even asked for. “This is awesome,” he said.

This looked like a 25.00 plate at a fancy restaurant! Very quick & inexpensive to make!