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| Chef: Kevin Weeks | |
| Food Mood: Elegant | |
| Cuisine: French | |
Servings: 8-10 |
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Ingredients |
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| 3 Tbsp sweet butter Additional butter to grease dish 3 Tbsp unbleached flour 1 cup whole milk 4 egg yolks 5 egg whites ? at room temperature 2/3 cup grated grated gruyere cheese 1/4 cup finely grated parmesan 1 teaspoon ground mustard 1 teaspoon salt 1 teaspoon white pepper 1/4 teaspoon cream of tartar |
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Method |
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| Heat oven to 425F. Grease souffl? dish with butter and dust with grated parmesan (like you would dust a cake pan). Any unused parmesan can be added to the sauce. Heat milk in microwave for 1 minute on high. Melt 3 tbsp butter over medium low heat, add flour, and cook for five minutes stirring constantly. Add milk and continue stirring until thickened. Slowly add egg yolks, whisking steadily to avoid scrambling the eggs. Mix in mustard, salt, and pepper. Stir in cheese, melt, and mix thoroughly. Add cream of tartar to egg whites and beat to medium stiff peaks. Thoroughly fold 1/3 of whites into sauce mixture. Casually fold mixture back into remaining whites. Pour into souffl? dish, place in oven, reduce heat to 375F, and bake 40 to 45 minutes depending on how well done you like your souffl?s. Don?t open the oven for the first 20 minutes! |
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Notes |
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| Kids Can Help: Your kids can grate the gruyere, separate the eggs, beat the egg whites, and fold the whites and sauce together. It's easier to separate the eggs when they're cold, but the whites whip up better at room temperature. So separate the eggs about an hour before starting and cover with plastic wrap. |
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