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
Sauce a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic "Le Guide Culinaire" and its abridged English translation "A Guide to Modern Cookery". He dropped allemande as he considered it a variation of velouté, and added hollandaise and "sauce tomate", defining the five fundamental "mother sauces" still used today: A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in