
A type of soup in which a blond roux of butter and flour is combined with a light stock and seasoning, simmered and skimmed, then forced through a sieve or liquidized, and usually used as a base for other sauces.
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[9] https://www.gourmed.net/en/recipes/low-budget/eastern-aubergine-and-tahini-puree-baba-ghanoush
[10] https://www.gourmed.net/en/recipes/codfish-mashed-black-eye-beans-and-sauce-ginger-coriander-and-white-wine
[11] https://www.gourmed.net/en/recipes/all/fava-santorini-caper-sauce
[12] https://www.gourmed.net/en/recipes/baklavas-honey-and-walnut-pastry