Butter room temperature, for greasing the souffe pan
2 Tbl grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 Tbl flour
1 Tsp dry mustard
1/2 Tsp garlic powder
1/8 Tsp kosher salt
1 1/3 Cup milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces swiss cheese
5 egg whites plus 1 tablespoon water (5
-1/2 ounces by weight plus 1/2 ounce
1/2 Tsp cream of tartar
Use room temperature butter to grease an 8-inch pan (circular) . Add the
grated Parmesan and roll around the mold to cover the sides. Cover with
plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and
kosher salt. Whisk this mixture into the melted butter. Cook for 2
Whisk in the hot milk and turn the heat to high. Once the mixture
reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper
the yolks into the milk mixture, constantly whisking. Remove from the
heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of
tartar until glossy and firm. Add 1/4 of the mixture to the base.
Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the
top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
1 shallot peeled and quartered
1/4 Cup champagne vinegar or white-wine vinegar
1/4 Cup extra-virgin olive oil
1 Tbl Dijon mustard
3/4 Tsp salt
Freshly ground pepper to taste
Combine shallot, vinegar, oil, mustard, salt and pepper in a blender.
Puree until smooth.