I haven’t attempted a soufflé yet because they have a bit of a bad rap. They are the source of multiple comedic scenes in movies featuring a young housewife attempting to make something beautiful when the husband’s boss comes over for dinner. The soufflé fell! What to do??? Hilarity ensues…
This recipe includes two key cooking techniques: a roux and a bain marie. A roux is the combination of flour and fat (usually butter) that makes the base of a sauce. Adding the milk or cream makes a Bechamel sauce. A bain marie is the water bath in the oven. This allows heat to be transferred slowly to your dish, keeping egg based items like custard and soufflé from curdling while cooking. It also introduces moisture to the environment, which can be very useful. You wouldn’t use it for, say cookies, as it would induce too much moisture for them to set nicely, but a bain marie can be used with cheesecakes and creme brûlée to prevent the top from cracking.
Broccoli Soufflé with Mushroom Cheese Sauce
3 T butter or margarine
3 T flour
1 C milk
1 tsp salt
1 T lemon juice
1 1/2 t grated onion
1 c finely chopped cooked broccoli
4 eggs, separated
2 T butter or margarine
2 T flour
1/4 tsp salt
Dash of pepper
1 c milk
1 can (3-4 oz) sliced mushrooms
1/2 c grated sharp cheese
Souffle: Melt butter or margarine; blend in flour; gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens. Stir in salt, lemon juice, onion and broccoli. Beat egg whites until stiff but not dry. Beat egg yolks until thick; add broccoli mixture mix thoroughly; fold in egg whites. Pour into 1 1/2 quart casserole; place in pan of hot water. Bake in moderate oven (350F) 40 minutes, or until knife inserted halfway between edge and center comes out clean. Serve at once with Mushroom Sauce.
Sauce: Melt butter or margarine; blend in flour, salt and Peppe; gradually add milk. Cook, stirring constantly until mixture thickens. Add mushrooms and cheese; heat until cheese melts.