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Roux for cheese sauce

In a message dated 00-06-20 06:27:22 EDT, you write:

<<  I use butterbuds, which I let thicken.  >>

Christine, your idea sounds great, but I'm confused - how do you let 
butterbuds thicken?  The butterbuds I buy are dry.  Does it come in a liquid 
form, or are you saying that you mix the butterbuds, flour and water and let 
that thicken?