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
Drawn butter Drawn butter Drawn butter is melted butter, often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter; while others insist that it should not be clarified. When it is served with seafood, diners often add lemon juice to it. In the 18th century, a small amount of flour and water or milk was often added to melted butter to thicken it and prevent it from separating. Later in the 19th century, increasing amounts of flour and water were used. These sauces may themselves be named simply "melted butter", "drawn butter", or "drawn butter sauce",