Ingredients
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Pinch nutmeg
- 4 extra-large egg yolks, at room temperature
- 3 ounces good Roquefort cheese, chopped
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Directions
Preheat the oven to 400 degrees F.
Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
Photo: Blue Cheese Souffle Recipe
















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By MLACS
Montclair, NJ
on March 06, 2013
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This is the second time that I made this and it is one of my husbands favorites. The souffle rose beautifully, browned on top nicely and was firm yet creamy throughout. Could not be easier to make. I was always in awe of those who made souffles yet now I know, thanks to Ina, that it can be made in a home kitchen. Thanks Ina!
By springlife_1616119
spring valley, NY
on December 22, 2012
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It was really tasty but unfortunately it deflated as soon as I took it out of the ove. Not sure what I did wrong. Will try again!
By Chef #721096
Carlsbad, CA
on December 19, 2012
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I made this for Thanksgiving dinner, served as a first course with a vinaigrette salad with spring greens, pears and dried cranberries. My family is very culturally diverse, and it was a huge hit. Everyone loved it.
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