What type of sauce is typically used to lighten the richness of fatty dishes?

Meunière sauce is typically used to balance the richness of fatty dishes, particularly in classic French cuisine. This sauce is made from butter that is browned and often combined with lemon juice and parsley. The nuttiness of the browned butter, along with the acidity from the lemon, works effectively to cut through the fat and provide a refreshing contrast, enhancing the overall flavor of fatty dishes such as certain fish preparations.

While other sauces like tomato, gastrique, and white wine reduction can add flavor, they do not specifically focus on lightening the richness in the same manner that meunière sauce does. Tomato sauce tends to have a robust flavor profile that can make a dish heartier. Gastrique, which is a sweet and sour syrup made from vinegar and sugar, primarily focuses on adding sweetness and acidity, but it may not specifically lighten the richness. Similarly, white wine reduction can provide acidity and depth to a dish but lacks the unique characteristics of meunière that specifically address the need to lighten the overall richness.