Basic Savory Souffle Recipe
Ingredients
| 300 m/1 1/2 pint hot flavoured milk | ||
| 60 gl2 oz butter | ||
| 45 gl 1//2 oz plain flour | ||
| Egg yolks | 4 | |
| Egg whites | 5 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Bring the milk to the boil with whatever flavouring ingredients you have on hand, some chopped onion, a bay leaf, parsley stalks, and set aside.
Butter and lightly flour a 1.5 litre/3 pint souffle dish.
Melt the butter in a saucepan over a gentle heat.
Stir in the flour all at once and cook for 2 minutes, being careful not to let the mixture (called a roux) brown.
Take from the heat, then strain in the hot milk.
Whisk or beat with a wooden spoon until thick, return to the heat and let it bubble gently for another couple of minutes.
Beat in the egg yolks and keep the mixture warm.
At this point add the flavouring of your choice.
Whisk the egg whites until they form soft peaks; if you beat them too much they will not blend in neatly.
Stir about one-quarter of the egg whites into the warm sauce mixture to lighten it, then fold in the rest slowly and gently.
Don't over mix - it does not matter if the whites do not mix in evenly.
Ladle the mixture into the prepared souffle dish.
(This takes a little time but keeps the air trapped in the mixture.) Although the souffle mixture can be left to stand for some time, you will get much better results by putting the dish immediately into the oven preheated to 200°C/400°F/Gas Mark 6, then reducing the temperature to 190°C/375°F/Gas Mark 5.
Cook for 24 minutes, or until risen and golden brown, without opening the door, after which the souffle will be perfectly baveuse (runny in the middle).
Cook the souffle for 30 minutes if you prefer it more solid or if you plan to serve it with a separate sauce.
Butter and lightly flour a 1.5 litre/3 pint souffle dish.
Melt the butter in a saucepan over a gentle heat.
Stir in the flour all at once and cook for 2 minutes, being careful not to let the mixture (called a roux) brown.
Take from the heat, then strain in the hot milk.
Whisk or beat with a wooden spoon until thick, return to the heat and let it bubble gently for another couple of minutes.
Beat in the egg yolks and keep the mixture warm.
At this point add the flavouring of your choice.
Whisk the egg whites until they form soft peaks; if you beat them too much they will not blend in neatly.
Stir about one-quarter of the egg whites into the warm sauce mixture to lighten it, then fold in the rest slowly and gently.
Don't over mix - it does not matter if the whites do not mix in evenly.
Ladle the mixture into the prepared souffle dish.
(This takes a little time but keeps the air trapped in the mixture.) Although the souffle mixture can be left to stand for some time, you will get much better results by putting the dish immediately into the oven preheated to 200°C/400°F/Gas Mark 6, then reducing the temperature to 190°C/375°F/Gas Mark 5.
Cook for 24 minutes, or until risen and golden brown, without opening the door, after which the souffle will be perfectly baveuse (runny in the middle).
Cook the souffle for 30 minutes if you prefer it more solid or if you plan to serve it with a separate sauce.
Chef
