French term for a thickener of soups & white sauces, made from flour & butter
[DOC] [TLE] Glenn Gary Gamboa's French Food Terms, The Naming of French [PAR] Bechamel A basic white mother sauce, Think of ... An uncooked roux made of 
equal parts flour and butter used to adjust the ... that had been reduced by half, 
but in today's kitchen it's a term for almost any brown sauce.