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A French culinary term, for which there is no English translation.
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Use a mixture of equal quantities of butter and flour, and once this has been blended together, it makes the thickening of sauces easy.
The smoothly-blended mixture can be kept in the fridge as a standby, and when needed, pieces of it whisked in to a simmering sauce.
The sauce will then need cooking for a further 2 to 3 minutes to avoid the taste of raw flour.