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.
Stacte
The book of Ecclesiasticus lists storax as one of the ingredients when alluding to the sacred incense of the biblical tabernacle, speaking of “a pleasant odour like the best myrrh, as galbanum, and onyx, and sweet storax,[in antiquity Styrax was referred to as Storax] and as the fume of frankincense in the tabernacle”. Either myrrh was treated with storax or by the time of the first temple period a fifth ingredient was added to the ketoret. Myrrh may have been treated with storax or storax oil to further enhance the fragrance. Frederic Charles Cook's commentary on Exodus 30:34 says that it seems by no means unlikely that benzoin was part of the incense of Exodus 30. For centuries, myrrh has been scented with "Styrax benzoin", particularly in the Middle East, to scent private homes and places of worship.