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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[6] https://www.gourmed.net/en/glossary/bean-sprouts
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[8] https://www.gourmed.net/en/recipes/all-recipes/croatian-ajvar
[9] https://www.gourmed.net/en/recipes/all-recipes/israeli-fruit-soup
[10] https://www.gourmed.net/en/recipes/quick/salted-roe-salad-celery-and-plum-tomatoes
[11] https://www.gourmed.net/en/recipes/garnish-sweet-and-sour-shallots
[12] https://www.gourmed.net/en/recipes/all-recipes/sweet-and-spicy-cheese-pies