Rosemary and Shallot Soufflé

local_grocery_store Ingredients

• 2 tbsp butter (plus extra for greasing)
• 2 shallots, finely chopped
• 1 tbsp rosemary, finely chopped
• 2 tbsp flour
• 1 cup milk
• 4 eggs, separated
• 1/2 tsp salt
• 1/4 tsp black pepper

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.Grease a 1-quart (1-liter) soufflé dish with butter.
3. 3.Melt the butter in a saucepan over medium heat.
4. 4.Add the shallots and rosemary and cook for 2-3 minutes, until softened.
5. 5.Add the flour and stir for 1 minute.
6. 6.Gradually whisk in the milk and cook for 2-3 minutes, until thickened.
7. 7.Remove from heat and stir in the egg yolks, salt, and black pepper.
8. 8.In a separate bowl, beat the egg whites until stiff peaks form.
9. 9.Gently fold the egg whites into the soufflé mixture.
10. 10.Pour the mixture into the prepared soufflé dish.
11. 11.Bake for 20-25 minutes, until puffed and golden brown.
12. 12.Serve immediately and enjoy your Rosemary and Shallot Soufflé!

lightbulb_outline Tips

• chevron_rightMake sure your egg whites are at room temperature before beating them.
• chevron_rightServe with a side salad or roasted vegetables for a complete meal.