Mornay SauceBy AubergineSource: https://mise-wine.vercel.app/recipes/mornay-sauceAdd to collectionIngredientsYieldInstructions0 / 5 steps0 of 5 steps completeReset progress1In a saucepot, sweat the onions in 45g of the butter until soft2Add the flour and make a blond roux3Add the aromatics and heavy cream and cook at a low simmer for about 30 minutes, taking care not to scorch4Strain through a chinois over the cheese and remaining 30g of butter and stir with a spatula until emulsified5Chill in an ice bath and reserve cold in an airtight container