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
Soy sauce sweet or umami (savory) tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture. In the Philippines, soy sauce is called "toyò" in the native languages, derived from "Tau-yu" in Hokkien and is a broad term used for both the Japanese "shōyu" and Chinese "jiàngyóu". Philippine soy sauce is usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts, similar to Japanese variety. "Toyò" is used as a marinade, an ingredient in cooked dishes, and most often as a