White Roux is a basic mixture of equal parts flour and fat, typically butter, cooked together over low heat. It is one of the three types of roux, distinguished by its light color and mild flavor. White roux is often used as a thickening agent in sauces, soups, and gravies. To make white roux, the flour is added to melted butter and stirred continuously for a few minutes until it forms a smooth paste. This cooking process helps eliminate the raw flour taste while maintaining a light color, making it ideal for creamy dishes like béchamel sauce and cheese sauce.