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/croatian-stuffed-peppers-punjene-paprika
[9] https://www.gourmed.net/en/recipes/all-recipes/zabaglione-fresh-rasberries
[10] https://www.gourmed.net/en/recipes/easy-do/green-lentil-and-vegetable-soup
[11] https://www.gourmed.net/en/recipes/all-recipes/baked-fish
[12] https://www.gourmed.net/en/recipes/chocolate-almond-mousse-cake