What is a Difference between a white and blond roux?

A white roux is cooked for a short time, just enough to remove the raw flour taste, resulting in a light color and a mild flavor. It is typically used in sauces like béchamel. In contrast, a blond roux is cooked longer until it takes on a light tan color and develops a nuttier flavor, making it suitable for dishes like gumbo or sauces that require a deeper taste. The key difference lies in the cooking time and the resulting color and flavor profile.