Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A sauce made from butter and flour browned together and stock.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A sauce made by the addition of stock to a heated and browned mixture of butter and flour.
  • n. Any of many brands of bottled sauce based on malt vinegar, fruit and spices.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
  • n. a sauce based on soy sauce

Etymologies

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