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Pan-fried soufflé with creamy mustard sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Tony Tobin

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the cream and cheese into a saucepan and warm through without boiling.

  3. Remove from the heat for a few minutes and then beat in the egg yolks.

  4. Fold the egg whites and chives into the cheese mixture.

  5. Rub a small ovenproof frying pan with butter and dust with the plain flour. Place spoonfuls of the cheese mixture onto the frying pan and place into the oven to bake for eight minutes.

  6. For the sauce, place the white wine and cream, mustard and chives into a saucepan over a medium heat and bring to a simmer. Cook for two minutes and remove from the heat.

  7. To serve, place the soufflé into the centre of the plate and drizzle the sauce around.

Ingredients

  • 6 tbsp double cream
  • 125g/4½oz cheddar cheese, grated
  • 3 free-range egg yolks
  • 3 free-range egg whites, whisked until stiff peaks form
  • 2 tbsp chopped fresh chives
  • 1 tbsp butter
  • 2 tbsp plain flour

For the sauce

  • 3 tbsp white wine
  • 100ml/3½fl oz double cream
  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped fresh chives

Shopping List

Pan-fried soufflé with creamy mustard sauce

Fruit and vegetables

Tins, packets and jars

Drinks

Dairy, eggs and chilled

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