Assertion: flour's taste | /r/ObjectUse | used for velouté
Facets:
Source sentences:
text: White roux is cooked just long enough to get rid of the raw taste (used for velouté, béchamel, etc.); blonde roux is cooked to a pale golden color; brown roux is cooked until a light brown color is obtained (used in demi-glace, Espagnole, etc.).