In French cooking, what is the name for a mixture of fat and flour used as a thickening agent?

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Roux

A roux is the base for three of the five mother sauces of classical French cuisine: béchamel, velouté, and espagnole. The longer it is cooked, the darker and more flavorful it becomes.

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What French culinary term refers to a thickening agent made by mixing flour and fat?

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