Donât Keep Your Account in a Bank That You Owe Money To. If you owe money to the bank that holds your savings or checking accounts and you fall behind on your payments, the bank has the right to set off the funds in your account against the debt.onât Keep Your Account in a Bank That You Owe Money To. If you owe money to the bank that holds your savings or checking accounts and you fall behind on your payments, the bank has the right to set off the funds in your account against the debt.
Beurre ManiÃ©. Beurre ManiÃ© is secret of French classical kitchens: it's an instant sauce rescuer. And it is nothing more complex than flour and butter kneaded together. Beurre maniÃ© can be extremely useful in the kitchen, as it can perform last-minute rescues of sauces and gravies that are too thin.
A roux-based sauce. Roux /ËruË/ (also rue) is flour and fat cooked together and used as to thicken sauces. The fat is butter in French cuisine, but may be lard or vegetable oil in other cuisines. A roux is used in three of the mother sauces of classical French cooking: bechamel bÃ©chamel, sauce veloute, veloutÃ© sauce and. espagnole sauceark roux is often made with vegetable oils, which have a higher smoke point than butter, and are used in Cajun and Creole cuisine for gumbos and stews. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux.