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
Green sauce main herbal ingredients and was part of the Luminale, a local art and light event. In many Hessian families, Green Sauce is part of the traditional meal eaten on Maundy Thursday, relating to its German name Gründonnerstag (literally Green Thursday). Chimichurri is a popular sauce in Argentina and other parts of Latin America, usually served on grilled meat. Green goddess is a green sauce used as a salad dressing. Based on the French "sauce verte", it is also made with tarragon, parsley, mayonnaise, sour cream, and lemon juice, but also includes anchovies. Green sauce Green sauce is a family of