Roux Ingredients:
40 g clarified butter
60 g flour
Procedure
- Melt the fat over medium heat and add the flour, stirring to combine.
- Stir the roux as it cooks to keep it from scorching and continue to cook it to desired colour.
Soufflé base Ingredients:
20 ml clarified butter
20 g minced onion
150 g roux
1.5 L milk
Salt, as needed
White pepper, as needed
Grated nutmeg, as needed
Procedure
- Heat the oil or butter and add onions. Sauté over low to moderate heat, stirring frequently, until the onions are tender and translucent, with no colour, 6 to 8 minutes.
- Add the roux to the onions and cook until the roux is very hot, about 2 minutes.
- Add the milk to the pan gradually, whisking or stirring to work out any lumps. Bring the sauce to a full boil, then reduce the heat and simmer until the sauce is smooth and thickened, about 20 minutes.
- Adjust the seasoning to taste with salt, pepper, and nutmeg.
- Rinse through a double thickness of rinsed cheesecloth.
Ingredients:
2 Egg whites
Clarified butter, as needed
60 g spinach, blanched
Salt and pepper, as needed
Parmesan cheese, as needed
Procedure
- To prepare the molds, butter them lightly and thoroughly, dusting the sides and bottom with grated parmesan cheese or bread crumbs.
- Prepare the base and incorporate any additional ingredients and seasonings.
- Flavouring ingredients such as pureed spinach are folded into the base until evenly blended.
- Whip the egg whites until soft peaks are formed. Fold egg whites into the base.
- Fill the prepared molds as soon as the egg whites are folded into the base.
- Place the soufflé immediately in a hot (425◦F/220◦C) oven and bake until risen, cooked through, and browned.