Meunière sauce minute" after the fish has been removed by adding fresh butter, parsley, and lemon. Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an "amandine". "Trout meunière" and its variation "Trout amandine" (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby
Portuguese sauce Portuguese sauce Portuguese sauce can have two meanings, but both invariably refer to a sauce. In Macao, Portuguese sauce (, , ) refers to a sauce that is flavored with curry and thickened with coconut milk. It is an ingredient in Galinha à portuguesa, known as "Portuguese Chicken" in English-speaking societies. The Portuguese sauce from Macao is considered to be a legacy of Portugal's colonization of Daman and Diu in India, and is likened to a mild yellow curry. Despite its name, Portuguese sauce (along with Galinha à portuguesa) is a Macanese cuisine invention, and is not a sauce used