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
Sauce vierge Michel Guérard, a French chef, author, one of the founders of "nouvelle cuisine", and the inventor of "cuisine minceur", from Eugénie-les-Bains, Aquitaine, in south-western France; the sauce has since become a modern classic. In its original form, the sauce was intended as a Mediterranean preparation and contained a lot of garlic. It was served either hot or cold after infusing the herbs in the oil. Sauce vierge Sauce vierge (French; in English: literally, "virgin sauce") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include