- 3 ½ T Butter or Margarine
- 3 T All-purpose Flour
- Dash of Ground Red Pepper (cayenne)
- ¼ t Dry Mustard
- ¼ t Salt
- 1 C Milk
- 1 C Sharp Colby Cheese, shredded
- 4 Eggs, separated
Preheat oven to 375°. Generously butter a 1 ½ quart soufflé dish, using ½ tablespoon of the butter.
Melt remaining 3 tablespoons butter in a 2 qt. pan over medium heat. Add flour, red pepper, mustard and salt; cook, stirring, until bubbly. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly, until sauce boils and thickens. Add cheese and stir until melted. Remove from heat; thoroughly beat egg yolks. Set aside.
In a large bowl, beat egg whites until soft, moist peaks. Thoroughly fold about 1/3 of the beaten whites into cheese sauce to lighten it; then fold in remaining whites. Pour mixture into prepared soufflé dish. With the tip of a knife, draw a circle on surface of the soufflé about 1 inch in from rim of dish.
Bake until top of soufflé is golden brown and center feels firm when lightly tapped (about 35 minutes). Serve immediately.
Yield: 4 Servings
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