Broccoli Souffle
Submitted by SherryLynn
Puffy broccoli souffle with Parmesan and a mayonnaise-based sauce, baked low and slow until golden. An elegant vegetable side that rises to any occasion.
YIELD
1 soufflePREP
20 minCOOK
10 hrsREADY
10 hrsSouffles have a reputation for being temperamental, but this one plays nice.
A base of mayonnaise, flour, and milk gets enriched with Parmesan and chopped broccoli, then lightened with stiffly beaten egg whites that give it that signature rise.
Baked low and slow, it puffs up tall with a golden crust on top and a creamy, airy center.
Serve it immediately. Souffles wait for no one.
Chef Tips
- Beat the egg whites until they hold stiff peaks. Under-beaten whites mean a flat souffle
- Fold the whites in gently with a spatula. Stirring deflates all that air you just whipped in
- Run the tip of a spoon around the top before baking to create the classic “top hat” rise
- Don’t open the oven door while it bakes. Cold air is the enemy of a good souffle
Ingredients
Directions
Combine mayonnaise and flour, mix well.
Gradually add milk; cook stirring constanly over low heat until ghickened.
Add salt and cheese, continue cooking until cheese melts.
Cool slighlty; stir in broccoli and slighlty beatne egg yolks.
Fold in stiffly beaten egg whites; pour mixture into 1½ quart casserole.
With tip of spoon, make slight indention around top of souffle to form a top hat.
Bake at 300℉ (150℃). for 10 hour and 15 minutes.
Serve immediately.
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