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Cheese Souffle

WholeFood.Chef's picture
  Unrefined corn germ oil/Butter 3 Tablespoon (plus more for greasing dish)
  Whole wheat flour 3 Tablespoon
  Cayenne 1 Dash
  Milk 1 Cup (16 tbs)
  Sea salt 1 Teaspoon
  Prepared mustard 1 Teaspoon
  Sharp cheddar cheese 1⁄2 Pound, diced
  Eggs 6 , separated

Melt the butter over low heat.
Stir in the flour.
Cook 1 minute.
Add a little cayenne pepper, salt, and mustard to taste.
Slowly add the milk, stirring constantly.
Cook until smooth and thick.
Add the cheese.
Stir until it is melted.
Remove from the heat.
Beat the egg yolks.
Stir them into the cheese sauce.
Beat until well blended.
Cool until lukewarm or cooler.
Beat the egg whites until stiff.
Mix a large spoonful into the sauce.
Now fold the sauce into the remaining whites.
Pour gently into a buttered 1 1/2 quart souffle dish.
Bake 20 to 25 minutes at 350°.

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Cheese Souffle Recipe