Cheese Souffle

September 25, 2009

Chef John Mitzewich, from, has produced an excellent video showing how to make easy, flawless cheese souffle. (Ingredients follow):


For the Cheesy Bechamel Sauce Base:
2 cups hot prepared Bechamel sauce (see clip!)
4 oz grated Gruyere Cheese
1/4 tsp dry mustard
1/4 cup grated Parmesan

NOTE: WE ARE ONLY USING A CUP OF THIS MIXTURE FOR OUR DEMO BELOW! Save the rest. You’ll be glad you did when you see our Croque Monsieur recipe.

To make the Soufflés:
1 cup of the Cheesy Bechamel Sauce Base described above
4 cold egg yolks
4 cold egg whites
butter to grease ramekins
Parmesan to dust ramekins and top of soufflés
Yeilds: Six Soufflés (5-oz ramekins)


4 Responses to “Cheese Souffle”

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  2. RobD Says:

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