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 a "compound butter" or "composite butter" (sometimes also called "composed butter"). Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. Sweetened compound butters can be served with desserts; such hard sauces are often flavored with spirits. Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. "Beurre noisette" (hazelnut butter) and "Beurre noir" (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or