Roux. (Cataldi.)
For this, we have no English word, but it is the foundation of all sauces.
Take ½ lb. of fresh butter and put it into a stewpan, when melted add some flour and make the mixture thick enough to adhere to the spoon.
If you want a Brown roux (e.g., as for Spanish Sauce, see Sauces for Meat), brown it with Browning, see above.
But for a white sauce, keep it white but take care to prevent its tasting raw.
Other Roux are given under various recipes.