So my cousin asks me, Maybe I don't know what meuniere sauce, a TRUE meuniere sauce, is supposed to be? Browned butter, lemon juice, herbs/parsley...why, I asked? She said she has had so many around town that are thick, almost like a gravy, and are called meuniere. I said that actually yes, that's the style at Mandina's, which is what prompted the topic in the first place, that's where she had been served the heavier version today. So is this a case of the "red" vs. "white" remoulade sauce, of sorts?