My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making sauce, is to take a spoonful of margarine or butter and use a fork to knead a little bit of flour into the fat.
She would then slowly add milk to the butter paste to get the thickness she wanted, and then flavour it depending on what sauce she wanted to make.
Is there a name for this? Was she making a roux or a beschamel without even knowing what either is? Is this a French technique?