Cheese Souffle's Saucy Partners: Finding The Perfect Match

A cheese soufflé is a glorious combination of a simple thickened white sauce paired with a flavorful cheese. Stiffened egg whites are carefully folded in and when this masterpiece is concluded, the most beautiful creation will emerge from your oven. A soufflé can be intimidating, but it's actually quite easy to make. The flavour possibilities of the sauce are limitless, and experimenting with different herbs, spices, cheeses, meats, and vegetables makes the stuffy, intimidating reputation of a soufflé much more exciting and approachable.

So, what sauce goes with a cheese soufflé? A rich soubise sauce, delicately flavoured with sweet onions, is a classic pairing. But you can also use a mix of nutty-tasting Gruyère-style cheeses; for example, use a mix of Comté (French Gruyère), Beaufort or Fribourg and Gruyère, or substitute Comté for all of the Gruyère.

How to make a basic white roux

A cheese soufflé is often served with a soubise sauce, a creamy, custardy sauce delicately flavoured with sweet onions. However, a cheese soufflé is made using a basic white roux, which is a common staple in French and Southern cooking. Here is a simple recipe for a basic white roux.

A white roux is a combination of flour and fat, typically butter, and is used as a thickener for gravy and sauces. It is also the base for a béchamel sauce, which is used in cheese soufflés.

To make a basic white roux, you will need:

• 2 tablespoons of unsalted butter
• 2 tablespoons of oil or bacon grease
• 4 tablespoons of all-purpose flour
• Salt and pepper to taste

You can also add garlic powder, ground cloves, and other seasonings to taste.

Heat a medium-size saucepan or cast-iron skillet over medium-low heat. Melt the butter, then add the oil or bacon grease. Sprinkle in the flour and any seasonings, and mix until a paste or ball forms. Cook on medium heat for 1-3 minutes, or until you can no longer smell the flour.

Slowly add milk, stirring constantly, until you reach your desired thickness. For a darker roux, cook the paste for 5-11 minutes, and substitute chicken or beef broth for the milk.

A basic white roux is an essential component of many dishes, including gravy, scalloped potatoes, and Salisbury steak. It can also be used to make a béchamel sauce, which is the base for a cheese soufflé.

How to make a béchamel sauce

A béchamel sauce is one of the classic French "mother sauces" that form the basis of much French cuisine. It is made from a white roux (butter and flour) and milk, seasoned with ground nutmeg.

Ingredients:

• 3 ounces of fat (butter, ghee, or coconut oil)
• 3 ounces of all-purpose flour
• 1 quart of milk (or less for a thicker sauce)
• Salt and pepper, to taste
• Ground nutmeg, to taste

Method:

• Warm the milk in a separate saucepan or in the microwave until it is warm to the touch.
• Melt the butter in a small, heavy saucepan over medium heat, but do not let it brown.
• Add the flour and stir it quickly into the butter with a wooden spoon. The mixture will look like wet scrambled eggs at first.
• Cook the flour-butter mixture for about 5 to 8 minutes, stirring frequently. The mixture will dry out slightly and turn a golden colour. Do not let it brown.
• Add a few tablespoons of warm milk to the hot roux and whisk to combine. This helps to prevent lumps in the finished sauce.
• Gradually add the rest of the warm milk to the loosened flour mixture while whisking constantly. Whisk vigorously until smooth.
• Continue to cook the mixture, stirring constantly, until it starts to bubble and thicken.
• Season the sauce with salt, pepper, and nutmeg, to taste.

Béchamel sauce is a very versatile sauce and can be used as a base for many other sauces, such as Mornay (béchamel with cheese). It is commonly used in dishes like mac and cheese, gratins, soufflés, and pasta sauces.

Now that you have your béchamel sauce, you can use it to make a delicious cheese soufflé! A cheese soufflé is a light and airy dish that is surprisingly easy to make. Here is a simple recipe to get you started:

Ingredients:

• 3 tablespoons unsalted butter, plus more to grease the dish
• 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, divided
• 3 tablespoons all-purpose flour
• 1 1/4 cups heavy cream
• 4 large eggs, separated, plus 3 large egg whites
• 3 tablespoons dry sherry
• 6 ounces Gruyère cheese, shredded
• 2 tablespoons sour cream
• 1 1/4 teaspoons kosher salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cream of tartar

Method:

• Preheat your oven to 375°F.
• Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of Parmigiano-Reggiano cheese.
• In a medium saucepan over medium-high heat, melt the butter.
• Stir in the flour to make a paste.
• Gradually whisk in the cream and bring the mixture to a boil, whisking constantly.
• Reduce the heat to low and cook, whisking, until the mixture is very thick (about 3 minutes).
• Transfer the base to a large bowl and let it cool.
• Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, and cayenne.
• In a separate bowl, beat the egg whites with the cream of tartar until firm peaks form.
• Fold one-third of the whites into the soufflé base to lighten it, then gently fold in the remaining whites until no streaks remain.
• Scrape the mixture into the prepared dish, filling it up to the inner ridge.
• Bake for about 35 minutes, or until the soufflé is golden brown and puffed.
• Serve immediately.

Enjoy your homemade cheese soufflé with a side of béchamel sauce, and bon appétit!

How to separate eggs

A cheese soufflé is a delicious dish, but it's important to separate your eggs cleanly to ensure your soufflé rises properly. Here's a step-by-step guide on how to separate eggs, with some extra tips to ensure success!

Firstly, it's important to crack your egg cleanly. Despite what your instincts may tell you, it's best to crack an egg on a flat surface, such as a countertop or cutting board. This reduces the risk of puncturing the yolk and causing it to break apart. You want to aim for a clean split right down the middle of the egg.

Now, for the separation. There are a few methods you can use:

Using the Shell

Crack your egg against a flat surface and gently pry it open with your thumbs, catching the yolk in one half of the shell. Let the egg whites drip into a bowl below, being careful not to break the yolk. Gently transfer the yolk back and forth between the shell halves to allow the remaining egg whites to drip into the bowl. This method requires some practice but is a favourite among skilled cooks and bakers.

Using Your Hands

Wash your hands carefully first to remove any natural oils. Crack the egg into your upturned palm and let the egg whites slide through your fingertips into a bowl. The yolk will remain in your hand. This method is faster but may not be ideal if you're planning to whip the egg whites, as the natural oils on your hands can interfere with the whipping process.

Using a Bowl

If you're separating multiple eggs, you can crack them all into a bowl and then gently scoop out the yolks with clean hands, allowing the egg whites to drip through your fingers. This method is ideal if you need to separate a large number of eggs and want to work quickly.

Using an Egg Separating Tool

You can purchase an egg separator online or at a grocery or kitchen supply store. These tools function by catching the yolk while allowing the whites to drip through into a bowl below. However, this method can be time-consuming, especially if you're separating a large number of eggs, as you have to wait for the whites to slowly drip off the yolk.

Some additional tips for successfully separating eggs:

• Chilled eggs are easier to separate because the yolk is less likely to break, but most recipes call for room-temperature eggs. You can let your eggs reach room temperature before or after separating, but be extra careful with the yolks if they're at room temperature.
• If you get a piece of eggshell in your bowl, use a larger piece of shell to scoop it out.
• If you accidentally get some yolk in your egg whites, you can try to remove it with a piece of eggshell. However, if you're whipping the whites, it's best to start over, as the fats in the yolk will interfere with the whipping process.

Now that you've successfully separated your eggs, you can move on to the next step of making your cheese soufflé! Remember to combine your ingredients gently to avoid deflating the airy texture created by the beaten egg whites. Bon appétit!

How to beat egg whites

A cheese soufflé is a timeless classic that never goes out of style. To make the perfect cheese soufflé, you need to ensure that you follow the correct technique. One of the most important steps is to beat the egg whites properly. Here is a detailed guide on how to beat egg whites:

Start with Fresh Eggs:

Begin by separating the eggs. It is easier to separate eggs when they are cold, straight from the refrigerator. However, egg whites reach a greater volume when they are at room temperature. So, separate the eggs and then let the whites sit out and warm up for about 30 minutes.

Use the Right Bowl and Utensils:

Bowl size and shape matter when beating egg whites. For up to 3 egg whites, use a small mixer bowl. For 4 or more whites, opt for a larger mixer bowl. The bowl should be deep enough for the beaters to make contact with as much of the whites as possible. Ensure that the bowl and beaters are spotlessly clean. Any residue of fat or grease will prevent the egg whites from beating properly. Use stainless steel or glass bowls as plastic bowls can retain a film of grease.

Separate the Eggs Carefully:

Be very careful when separating the eggs. Any trace of yolk or other fat/oil/grease that gets into the whites will keep them from whipping up as light and fluffy as they should be. To avoid this, use the three-bowl method: one bowl to crack the egg into, one for the whites, and one for the yolks. That way, if you accidentally break a yolk, you don't contaminate the rest of your whites.

Add a Stabilizer (Optional):

Before you start beating the egg whites, you can add a small amount of acid, such as cream of tartar, lemon juice, or vinegar. This acts as a stabilizing agent, helping to prevent the air from escaping the beaten egg whites. You can also add a pinch of salt, which will help break up the eggs and make them easier to beat.

Start Whisking:

If using an electric mixer, start at a low speed and gradually increase. If whisking by hand, use a big up-and-down circular motion to incorporate as much air as possible.

Watch for the Stages of Soft, Firm, and Stiff Peaks:

As you beat the egg whites, they will go through different stages: soft peaks, firm peaks, and stiff peaks. At the soft peak stage, you can remove the whisk and a peak will form and then droop. Firm peaks will hold their shape without drooping. Stiff peaks will not only hold their shape but will also hold the peak on the whisk or beaters when turned upside down. Be careful not to overbeat, as this will cause the protein in the egg whites to break, releasing water and creating an unappetizing mix.

Fold Gently:

Whipped egg whites are fragile. If your recipe requires you to fold them into another mixture, do so gently to retain as much air in the whites as possible.

How to fold in egg whites

To fold in egg whites, you will need a large mixing bowl and a flexible spatula with a wide blade. First, whip the egg whites until they form stiff peaks. Then, prepare the base in a separate large mixing bowl according to your recipe. Next, add a generous scoop of the whipped egg whites to the base and gently stir it until the batter looks lumpy and barely combined. This will help to lighten the base and make it easier to work in the remaining egg whites. Now, scoop the rest of the egg whites on top of the batter. With the blade of your spatula, slice straight down through the middle of the egg whites until you hit the bottom of the bowl. Then, scrape your spatula along the curve of the bowl, gently scooping up the batter and egg whites and folding them over on top of the remaining egg whites. Give the bowl a quarter-turn and repeat this process until the batter and egg whites are incorporated. Be careful not to overmix, as this will cause the egg whites to deflate.

• Use a wide spatula to scoop more of the mixture at once and make the task quicker.
• Use a flexible blade to help you scrape along the curve of the bowl and scoop up all of the liquid batter.
• Use a big bowl. Working in a cramped little bowl makes it hard to really get under the batter and fold it without deflating the egg whites.
• Be patient. If the batter and egg whites are not coming together within a few folds, keep folding and turning the bowl. Do not start stirring, as this will deflate the egg whites.
• Rotate the bowl instead of the spatula to prevent inadvertently stirring and compressing the batter.

Frequently asked questions