Seafood Enchiladas

Melt 14g butter in a large skillet over medium-high heat. Add 150g diced onion and sauté until softened, about 4 minutes.

Sprinkle 48g flour over the onion, stir constantly for 1 minute to create a roux.

Gradually whisk in 202g cream and 3g salt, stirring until the sauce thickens, about 3 minutes. Set aside.