Sauces with Soufflés

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

Opening the top of a soufflé at the table and pouring in a hot sauce has a spectacular effect, causing it to puff up in its dish, to souffler in fact. With a spoon in each hand, gently prize apart the top crust, and immediately pour in the sauce.

The same uncooked sauces that go well with pasta can also be used with savoury soufflés. Try fresh tomato and basil sauce, nothing but the shredded herb mixed with peeled, seeded and diced tomatoes and a little seasoning, with a cheese soufflé. Or pour pesto thinned down with a little olive oil or vegetable stock into a Parmesan soufflé. A simple mixture of melted butter, lemon juice and fresh mace is all that a good crab soufflé needs, or indeed a prawn, mussel or lobster soufflé.