Bring 2/3 of the milk to the boil.
Meanwhile, finely chop the onion and saute in the melted butter until soft without color. When all the liquid has evaporated, add the flour and make a white roux.
Stir the roux well with the one third cold milk, away from the fire. This prevents lumps.
Mix with the rest of the boiling milk and let it boil, stirring continuously.
Add all other ingredients and gently bubble for 20-half hours.
When making larger quantities, place the spices in a linen bag so that the sauce can be properly skimmed while boiling.
Strain through a fine sieve and use butter flakes to keep the surface from crusting.
To taste well, 50% of the milk can be replaced by that.
This is a basic sauce and can be refined according to use.
Cream sauce: 25% fresh cream Mornay sauce: 50 g Gruyère, 50 g Parmesan, finely grated, alloyed with 4 egg yolks and 100cc cream.
Horseradish sauce: 100 g grated horseradish, 100cc cream, the juice of half a lemon.
Herb sauce: 100cc of cream, 100g of various chopped kitchen herbs such as chives, parsley, chervil, tarragon, etc. Added at the last minute.
Bastard butter sauce: liaison of 8 egg yolks and 100cc of cream. Wrap 500g of fresh butter little by little.
etc, etc…..
Our tip: It is best to use fresh herbs for a particularly good aro
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