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One of the five mother sauces (basic white sauces) of French origin, which is made from a white stock, such as chicken or seafood stock, and a white roux. The roux is a thickening agent made from one part butter and one part flour, or a little more butter than flour. Numerous variations of this sauce are made, such as sauce aurore (puréed tomatoes are added) or sauce supréme (cream and mushroom cooking stock is added).