Blond roux is a type of roux made by cooking equal parts of flour and fat, typically butter, over medium heat until it reaches a light golden color. This cooking process usually takes about 5 to 10 minutes. Blond roux has a mild flavor and is often used as a thickening agent in sauces and soups. Unlike darker roux, which has a more intense flavor, blond roux retains a subtle taste that complements dishes without overpowering them. It is commonly used in recipes like béchamel sauce and various creamy soups, providing a smooth texture and a delicate richness.