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
Peanut sauce peanut sauce (often with raw chopped onions), called a "Patat Oorlog" (lit. "French fries War"). Peanut sauce is also eaten with baguette, bread, cucumber or potatoes. It is also used as an ingredient in the deep-fried snack food called "Satékroket", a croquette made with a flour-thickened ragout based on Indonesian satay. In Chinese cooking, the sauce is often used on grilled meat. Other uses include hot pot and Dan dan noodles. In Singapore, peanut sauce is not only used as dipping sauce for satay. It is also eaten with rice vermicelli known as Satay bee hoon. In Vietnam, it is