1. cooked or served with a brown butter sauce, typically containing lemon juice and parsley
Usage: culinary term; French origin; often used in restaurant menus

Examples

• The chef prepared sole meuniere with fresh lemon and capers.
• Trout meuniere is a classic French dish served at upscale restaurants.
• She ordered the halibut meuniere, which arrived with a golden brown butter sauce.
• The meuniere preparation brings out the delicate flavor of the fish.
• Meuniere sauce is made by browning butter until it turns nutty and golden.