I saw "roux" and knew you were either formally trained or a SERIOUS enthusiast. My good buddy is from the bayou. I read this post first and back tracked to your first and indeed, you are. I only ever tried baked goods and always felt there was a hint of mint taste when using the butter. I'm not a fan of mint except for after dinner, gum, or brushing my teeth. I never even considered using it for sauces. That characteristic would do well with garlic or shallots(like your one recipe). French cuisine is very butter friendly to say the least. Fat is where the flavor is and it dawned on me. canna-lard. My buddy and I have made lard oatmeal cookies(normal). We joke about preferring our donuts fried in bacon grease. Anyways, great ideas. Thank you!