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
[7] https://www.gourmed.net/en/glossary/beef
[8] https://www.gourmed.net/en/recipes/low-budget/bruschetta-grilled-cherry-tomatoes-and-metsovone
[9] https://www.gourmed.net/en/recipes/all/grilled-spicy-tuna-fillets
[10] https://www.gourmed.net/en/recipes/island-bream-baked-okra
[11] https://www.gourmed.net/en/recipes/stuffed-aubergines-np
[12] https://www.gourmed.net/en/recipes/duck-olives