A blend of Gruyère and Parmigiano-Reggiano cheeses gives this soufflé a deep, nutty flavor with balanced richness.Dijon and dry mustard add subtle sharpness and complexity that cuts through the cheese.With a light, airy texture and golden top, this classic French dish delivers showstopping results from simple ingredients.
Diners — and the chefs who feed them — often embrace the nostalgia of retro dishes. Chef Alexandra Guarnaschelli perused old supper-club menus for inspiration and came away with ideas for dishes like this cheese soufflé, a classic that never goes out of style. Pair it with a vinaigrette-dressed salad and baguette for an elegant lunch.
How to make a cheese soufflé
Technique is vital for a properly risen soufflé, but fear not! The process is relatively simple. First, take care when gathering your ingredients. It’s more important to use the correct weight of Gruyère than to rely on the volume measurement, since volume may vary based on how thickly the cheese is grated. Be sure to cleanly separate the egg yolks from the whites.
Next, make a basic white roux with the butter and flour. Add the cream to make it a béchamel, cooking until the mixture is very thick. Once it’s cool, stir in all the remaining ingredients except the egg whites and cream of tartar. In a separate, grease-free bowl, combine the whites and cream of tartar; beat until stiff peaks form.
These aerated egg whites are responsible for your soufflé’s fluffy texture, so you’ll want to fold them into the soufflé base very gently. To do this, start by folding just a third of the whites into the base in order to lighten it, which will make it easier for you to fold in the remaining whites without deflating them. Stop folding as soon as you no longer see any streaks of white.
Lastly, after you’ve filled the soufflé dish, clean the rim of the dish using a towel or your finger; this will allow the soufflé to climb the sides of the dish for the ultimate rise.
Notes from the Food & Wine Test Kitchen
Start with room temperature ingredients to ensure proper emulsification and the best rise. This is especially important for the eggs to achieve full volume when whipped. Place cold eggs in a bowl of warm water to quickly bring them to room temperature if necessary.Avoid opening the oven door during baking — heat fluctuation will cause the soufflé to sink.Serve right out of the oven — soufflés begin to collapse within minutes of coming out.
Suggested pairing
Fresh, white peach–inflected Pinot Grigio.
Dining and Cooking