- 2 1/2 tablespoons unsalted butter
- 3 tablespoons flour
- 3 large egg yolks
- 1/2 – 3/4 cup of each, grated gruyere, asiago and cheddar cheeses
- 1/4 teaspoon dried dill
- 1/2 teaspoon dried oregano
- fine sea salt & freshly ground black pepper to taste
- 5 egg whites
Preheat oven to 400°. Butter 9″ souffle dish.
Melt butter in a medium saucepan over medium flame. Gradually whisk flour into butter. Cook, whisking constantly, over medium flame for about 2 minutes. Reduce heat to low. Slowly add milk into roux, whisking constantly. Cook over low to medium-low heat, whisking constantly till mixture thickens (starts to boil), about 1-3 minutes. Remove from heat and add cheeses and spices, whisking to incorporate- cheeses do not need to be melted. Pour into large bowl and set aside.
Put whites into clean, dry bowl and whisk to medium peaks using stand or handheld mixer. Fold by 3rds into warm cheese mixture. Pour mixture into prepared souffle dish. Lower oven heat to 375°. Place souffle in oven and bake for 25 minutes or till risen and golden brown. Do NOT open door during first 10 minutes of baking or any time thereafter. Note: top will feel firm, but still wobble slightly. Serve immediately.
