| Total sodium per serving: 286 mg |
Servings: 4 |
Ingredients
- Unsalted Butter
- 1 tbsp Grated Parmesan Cheese
- 3 tbsp Unsalted Butter
- 3 tbsp flour
- 1 cup hot milk(2%)
- 1/4 tsp dry mustard
- 5 egg yolks
- 5 egg whites
- 1/4 tsp cream of tartar
- 3/4 cup coarsely grated sharp Cheddar Cheese
Directions
1. Grease 6-cup(1.5 L) souffle dish with butter and sprinkle with Parmesan. Preheat oven to 400F.
2. In microwave melt butter and then whisk in flour and dry mustard. Add HOT milk whisking to blend, if needed, return to microwave to thicken slightly(Last night I returned it for about 1 minute mainly because my milk was not hot enough)
3. Beat in egg yolks 1 at a time. Set sauce aside.
4. Beat egg whites until foamy; add cream of tartar. Continue beating until stiff but not dry. Stir large spoonful of whites into sauce and stir in cheese. Lightly fold remaining whites into sauce. Do NOT overfold.
5. Spoon mixture into prepared dish. Place in preheated oven and reduce temp to 375F. Bake for 30-35 minutes. DO NOT OPEN oven door!
Source: Canadian Living Cookbook modified to LOSO.
