
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/easy-do/quinoa-and-vegetable-salad
[9] https://www.gourmed.net/en/recipes/quick/glazed-mushrooms
[10] https://www.gourmed.net/en/recipes/all-recipes/fresh-tomato-caper-and-cilantro-sauce
[11] https://www.gourmed.net/en/recipes/rabbit-casserole-onions-and-wine-vinegar-comlek
[12] https://www.gourmed.net/en/recipes/all/ginger-and-honey-cookies