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Alternatively spelled "rue". A mixture of flour an clarified butter in a saucepan, this is the basis of a very simple form of gravy which would be used to make then other, more [complicated] sauces with, used often in French cooking, just ask Julia Child. As you continue to cook a white rue it will turn into a blond rue, and then a brown rue, as the starches begin to color from the heat. [Something] you can mention if you want to sound like [you know] how to cook, but really can't.
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