2. Basic Rouge: The Process
The process of making basic rouge and cheese sauce should start over a low heat – and you should never turn it up beyond this heat to the point where the sauce can start bubbling and burn to the bottom of the pot.
Start off with the pan set to low heat, and then add the butter; allow some time for the butter to melt, and then add just a little bit of flour to this. Mix the flour with a soft and quick stirring motion to create a paste. If the consistency doesn’t match a smooth, almost mustardlike look, adjust proportions.
Milk is usually added to this, while flour is added to control the texture and continuously stirred. It’s vital to (1) keep stirring to avoid lumps, (2) ensure the heat doesn’t get too high, (3) ensure that the flour gets thoroughly “cooked” or the sauce will taste raw.