Blond Roux is a type of roux, which is a mixture of flour and fat used as a thickening agent in cooking. It is cooked for a shorter time than darker roux, resulting in a light golden color and a mild, nutty flavor. Blond roux is commonly used in sauces like béchamel and velouté, providing a subtle base without overpowering other ingredients. To make blond roux, equal parts of flour and fat, such as butter or oil, are combined and cooked over medium heat. The mixture is stirred continuously until it reaches the desired color and consistency. This technique is essential in many classic dishes, enhancing both texture and taste.