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.
Carex
The leaves of "Carex" comprise a blade, which extends away from the stalk, and a sheath, which encloses part of the stalk. The blade is normally long and flat, but may be folded, inrolled, channelled or absent. The leaves have parallel veins and a distinct midrib. Where the blade meets the culm there is a structure called the ligule. The colour of foliage may be green, red or brown, and "ranges from fine and hair-like, sometimes with curled tips, to quite broad with a noticeable midrib and sometimes razor sharp edges".
The flowers of "Carex" are small and are combined into spikes, which are themselves combined into a larger inflorescence. The spike typically contains many flowers, but can hold as few as one in some species. Almost all "Carex" species are monoecious; each flower is either male (staminate) or female (pistillate). A few species are dioecious. Sedges exhibit diverse arrangements of male and female flowers. Often, the lower spikes are entirely pistillate and upper spikes staminate, with one or more spikes in between having pistillate flowers near the base and staminate flowers near the tip. In other species, all spikes are similar. In that case, they may have male flowers above and female flowers below (androgynous) or female flowers above and male flowers below (gynecandrous). In relatively few species, the arrangement of flowers is irregular.