Cheese Souffle Recipe
Ingredients
3 tablespoons butter or unrefined corn germ oil
3 tablespoons whole wheat flour
Dash of cayenne
1 cup milk
1 teaspoon sea salt
1 teaspoon prepared mustard
1/2 pound sharp cheddar cheese, diced
6 eggs, separated
Directions
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°.
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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