3. Basic Rouge: The Extended Process
Remember to taste the sauce throughout the process to ensure that you’ve added enough salt to the mix and that the consistency and taste is what you’d like it to be. If you haven’t, then this is the time to take the sauce off the heat for a few seconds to adjust what needs adjusting – if it needs thinning, add more milk to it. For thickening, add flour or cornflour to your recipe instead and mix it in slowly – and remember that any flour you add later in the process will be considered raw from the point that you’ve added it, so ensure that you let it go for long enough.
The extended process involves adding your cheese once the basic sauce has been completed, and allowing it to melt at low heat. Here’s where you get to experiment with making basic cheese sauce more advanced with additions.