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4
egg yolks
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4
egg whites
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1/4
cup butter or margarine
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1/4
cup all-purpose flour
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1/4
teaspoon dry mustard
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dash ground red pepper
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1
cup milk
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2
cups shredded cheddar, colby, Havarti, and/or process Swiss cheese (8 ounces)
1. Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.
2. For cheese sauce, in a medium saucepan melt butter; stir in flour, dry mustard, and cayenne pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
3. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce.
4. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 2-quart souffle dish.
5. Bake in a 350 degree F oven for about 40 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 466,
- Protein (gm) 23,
- Carbohydrate (gm) 10,
- Fat, total (gm) 37,
- Cholesterol (mg) 301,
- Saturated fat (gm) 20,
- Vitamin A (IU) 1263,
- Sodium (mg) 530,
- Calcium (DV %) 5089,
- Iron (DV %) 0,
- Other Carb () 1,
- Medium-Fat Meat () 1,
- High-Fat Meat () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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This recipe, like so many others for dishes including bechamel-type sauces and baseds, omits the crucial point that the milk for the bechamel should be warm. Why is this never mentioned? It makes the difference between a smooth and a lumpy sauce.
4/28/2011 06:11:23 PM Report Abuse