Classic Cheese Soufflé

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Use a 1.2 litre (2 pint) soufflé dish. Serves 2 people as a main course or 3–4 as a starter.


  • 25 g (1 oz) butter
  • 3 tablespoons plain flour


  1. To make the base sauce melt the butter in a medium-sized saucepan, then stir in the flour and the curry powder, English mustard or ground nutmeg and cayenne pepper. Cook for 1 minute, stirring constantly until the roux has a sandy texture.