[Answer] 5. What combination of melted butter (or fat) and flour is used as a thickener for sauces or soups?

Step 1 : Introduction to the question "5. What combination of melted butter (or fat) and flour is used as a thickener for sauces or soups?"

...1. rouge 2. roo 3. rue 4. roux A roux forms the basis of three mother sauces in classical French cooking: sauce b�chamel, sauce velout�, and sauce espagnole.

Step 2 : Answer to the question "5. What combination of melted butter (or fat) and flour is used as a thickener for sauces or soups?"

roux:

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