Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Rumex
The usually inconspicuous flowers are carried above the leaves in clusters. The fertile flowers are mostly hermaphrodites, or they may be functionally male or female. The flowers and seeds grow on long clusters at the top of a stalk emerging from the basal rosette; in many species, the flowers are green, but in some (such as sheep's sorrel, "Rumex acetosella") the flowers and their stems may be brick-red. Each seed is a three-sided achene, often with a round tubercle on one or all three sides.