A white, French sauce made by whisking seasoned, scalded milk in a butter and flour roux, that forms the base for multiple other sauces.
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[2] https://www.gourmed.net/en/glossary/all
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[6] https://www.gourmed.net/en/glossary/bean-sprouts
[7] https://www.gourmed.net/en/glossary/beef
[8] https://www.gourmed.net/en/recipes/octopus-and-potato-salad-green-beans
[9] https://www.gourmed.net/en/recipes/baklavou-mytilini
[10] https://www.gourmed.net/en/recipes/veal-fillet-wine-and-thyme
[11] https://www.gourmed.net/en/recipes/all/greek-grain-and-bean-salad
[12] https://www.gourmed.net/en/recipes/chickpea-and-couscous-croquettes