Kani Cream Korokke

Melt 10 grams of unsalted butter in a large saucepan over medium heat. Add the finely diced Onion and sauté until softened and translucent, about 5-7 minutes. Remove from heat and set aside.

In the same saucepan, melt the remaining 50 grams of unsalted butter over medium-low heat. Add 50 grams of All-purpose flour and stir constantly for 2-3 minutes to create a roux, ensuring it does not brown.

Gradually whisk in the Milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth béchamel consistency.