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
Maull's barbecue sauce Maull's barbecue sauce Maull's barbecue sauce is a popular barbecue sauce in St. Louis, Missouri and is a common ingredient in preparing St. Louis-style barbecue. It is a rich and pungent, spicy semi-sweet, tomato based sauce, somewhat unusual for containing anchovies and pepper pulp. Maull's makes eight varieties of sauce now: Genuine, Sweet-N-Mild, Sweet-N-Smokey, Onion Bits, Beer Flavor, Smokey, Jalapeño, and they even make a Kansas City-style barbecue sauce. The Louis Maull company started in 1897 as a grocery business selling out of a horse-drawn wagon. In 1905 it was incorporated as the Louis Maull Cheese and Fish company and