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
Barbecue in the United States Festival. South Carolina has its own distinct sauce. Throughout the Columbia to Charleston corridor, barbecue is characterized by the use of a yellow "Carolina Gold" sauce, made from a mixture of yellow mustard, vinegar, brown sugar and other spices. This is what people refer to as "South Carolina barbecue". Barbecue was brought to Kansas City, Missouri by Memphian Henry Perry. Despite these origins, the Kansas City style is characterized by a wide variety in meat, particularly including beef, pork, and lamb; and a strong emphasis on the signature ingredient, the sauce and the french fries. The meat is smoked with