flavorless butter

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Diacetyl — Diacetyl[1] … Wikipedia
Vegetable fats and oils — Vegetable oil redirects here. For other uses, see Vegetable oil (disambiguation). Plant oils Olive oil Types Vegetable fats (list) … Wikipedia
Roux — (IPAEng|ˈruː) (pronounced somewhat like the English word rue ) is a mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel , sauce velouté , and… … Wikipedia
Safflower — Scientific classification Kingdom: Plantae (unranked): Angiosperms … Wikipedia
Tapioca — is a flavorless, colorless, odorless starch extracted from the root of the plant species Manihot esculenta . This species, native to South America, is now cultivated worldwide and has many names, including cassava, bitter cassava, manioc,… … Wikipedia

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