Roux in Bosnian, Croatian, Serbian, and Macedonian, () in Bulgarian, in Hungarian and in German. Japanese curry, or , is made from a roux made by frying yellow curry powder, butter or oil, and flour together. The French term has become a loanword in Japanese, , or more specifically . Roux ("meyane") has been used in Ottoman and Turkish cuisine since at least the 15th century. The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least
Butter is used at events such as weddings. Yak butter is a specialty in Tibet; "tsampa", barley flour mixed with yak butter, is a staple food. Butter tea is consumed in the Himalayan regions of Tibet, Bhutan, Nepal and India. It consists of tea served with intensely flavored—or "rancid"—yak butter and salt. In African and Asian developing nations, butter is traditionally made from sour milk rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk. Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above refrigerator temperatures. The "butter