How to Make a Savory Soufflé

Instructions

1. Heat oven to 350°F. Mix flour and salt in medium saucepan; gradually whisk in milk until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Reduce heat to low. Add cheese; stir until melted. Remove from heat.
2. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until stiff peaks but not dry, just until whites no longer slip when bowl is tilted.
3. Stir egg yolks into reserved sauce until blended. Gently but thoroughly fold yolk mixture into whites until no streaks of white remain. Carefully pour into ungreased 1-1/2 to 2-quart soufflé dish.
4. Bake in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. Serve Immediately.

Extra Notes:

• Herbs and other seasonings can be added to the sauce at the end of step 1.
• For other savory soufflés: Follow the basic recipe above, omitting cheese. Add up to 1-1/2 cups cooked ingredients to sauce with the egg yolks in step 3. These ingredients should be pureed, shredded or finely chopped and drained very well. Large pieces would sink to the bottom, weigh the soufflé down and hamper its rise. (A portion of the 1-1/2 cups may be cheese, if desired.)
• Follow the age-old rule – the soufflé doesn’t wait for the guests, the guests wait for the soufflé. Be ready to whisk the soufflé to the table as soon as it’s out of the oven.
• Serve the savory soufflé by gently breaking the top crust into portions with two forks held back-to-back. Then lightly spoon soufflé onto plates, including some center and some crust in each serving.

Insider Information on How to Cook a Savory Soufflé Perfectly:

Soufflés need something to cling to. Soufflés are baked in ungreased dishes so they can cling to the sides on their ascent. If a coating is desired, lightly grease the dish with butter or cooking spray; then dust evenly and completely with grated Parmesan cheese, fine dry bread crumbs or cornmeal. The coating will keep the soufflé from slipping down to the bottom.

Straight sides make all the difference. The straight sides of the traditional soufflé dish help the soufflé to climb and hold itself up. You can substitute a straight-sided casserole or saucepan (with ovenproof handle). If using a nonstick saucepan, be sure to coat the sides (as described above) to provide a non-slip surface.

How high do soufflés rise? A soufflé can double or even triple in volume. It depends on your beating and folding skills and on the weight of any added ingredients you use.

Use the appropriate size dish. The soufflé mixture should fill the dish to about 1/2 inch from the top. If the dish is too small, the soufflé will overflow; if too big, it may not rise above the rim and look elegant. A 4-egg soufflé usually requires a 1-1/2 to 2-quart dish; a 6-egg soufflé needs a 2 to 2-1/2-quart dish.

Collaring the dish: If the soufflé dish is a bit too small, you can add a collar to the dish before baking. Make a triple thick 4-inch wide band of aluminum foil, long enough to go around the dish and overlap by 2 inches. Grease and coat one side of the band (as described above). Wrap the band around the outside of the dish, coated side facing in. Fasten with string or strong masking tape. The collar should extend at least 2 inches above the top of the dish. It will keep the soufflé in bounds when it bakes. (Quickly but gently remove the collar from the baked soufflé before bringing it to the table.)

Keep the yolks separate from the whites. Fat from egg yolk will prevent egg whites from beating properly. When separating eggs, take care that no yolk gets in the whites. To avoid an accident, separate each egg white into a cup or small bowl before transferring it to the mixer bowl. Discard any white that has even a speck of yolk in it.

Egg temperature: It’s easiest to separate eggs cleanly when they are refrigerator cold. However egg whites whip to greater volume when they’ve had a chance to warm a bit, 20 to 30 minutes. Always begin by separating the eggs. Let the whites stand at room temperature while you prepare the sauce and other ingredients.

Make ahead: The best soufflé is baked immediately. If necessary, it can be refrigerated up to 2 hours before baking. An unbaked soufflé can be frozen for several weeks, if you’re willing to sacrifice some puff. Defrost it in the refrigerator before baking.