Double baked gruyere soufflé with wholegrain mustard sauce
6 servings
Prep: 20 mins,
Cooking: 35 mins
A fabulous recipe that takes the worry out of the 'flop'.
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Ingredients (12)
170 g | flour |
170 g | butter |
500 ml | milk — full cream |
150 g | mature gruyère cheese — grated |
4 | eggs — just the yolks |
6 | eggs — white |
1 tsp | nutmeg — ground |
salt — to taste |
SAUCE
500 ml | cream |
2 Tbs | wholegrain mustard |
150 ml | wine — white |
salt and freshly ground black pepper — to taste |
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