White roux is a mixture of equal parts flour and fat, typically butter, cooked together over low heat. It is used as a thickening agent in various sauces and soups. The cooking time is short, usually just a few minutes, allowing the flour to lose its raw taste while remaining pale in color. This type of roux is commonly used in béchamel sauce, one of the five mother sauces in classical French cuisine. White roux provides a smooth texture and a subtle flavor, making it ideal for creamy dishes like macaroni and cheese or cream soups.