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Classic Cheese Souffle

southern.chef's picture
  Butter/Margarine 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Milk 1 Cup (16 tbs)
  Sharp cheddar cheese 6 Ounce, shredded
  Eggs 6 , separated

Lightly butter a 2 quart souffle dish.
Cut a piece of aluminum foil long enough to circle the dish, allowing a 1 inch overlap.
Fold foil lengthwise into thirds, and lightly butter one side.
Wrap foil, buttered side against the dish, so it extends 3 inches above the rim.
Securely attach foil with string.
Set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, salt, pepper, mustard, and hot sauce, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add cheese, stirring until melted; remove from heat, and cool slightly.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot cheese mixture into yolks; add to remaining hot mixture.
Beat egg whites with electric mixer until stiff but not dry; fold into cheese mixture.
Pour into prepared souffle dish.
Bake at 475° for 10 minutes.
Reduce heat to 400°, and bake an additional 15 minutes or until puffed and golden brown.
Remove collar and serve immediately.

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Classic Cheese Souffle Recipe