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Roux for Sauces

Roux is necessary to thicken and give body to sauces. Put one tablespoon of flour and one of butter into a saucepan and cook until the flour has lost any raw taste. Then put the saucepan on the back of the stove and add slowly the stock or milk, one cup for every tablespoon of butter or flour, and stir until smooth. For white sauces take care the flour does not color; for dark sauces let it brown, but take care it does not burn.