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
OK Sauce around the takeover. All production was transferred to Norwich and both factories closed. However, the Art Deco facade of the Southfields building, visible from Merton Road still exists and has been awarded Grade 2 listing status in August 2002. Colmans continues to make OK Sauce and other condiments. OK Sauce's main market is today in the Far East and UK domestic Chinese communities. It is a vital ingredient in the Chinese/Canton takeaway OK sauce. OK Sauce OK Sauce is a brand of brown sauce manufactured in the United Kingdom, first by George Mason & Company and later by Colmans. OK