Sunday soufflé

I’m playing a bit of catchup here. We’ve been super busy and I try and avoid the computer as much as I can when I’m not working. It’s hard to be as interesting writing about dishes you’ve cooked after some time has passed but I’ll persevere.

Gruyere and parmesan cheese soufflé with steamed greens and mustard sauce

Soufflé recipe


Fresh baby asparagus spears, ends removed
Broccoli, chopped

Steam for a short time. I use my rice cooker as a steamer.

Mustard sauce

2 tablespoons dijon mustard
3 tablespoons boiling water
1 tablespoon olive oil
Chopped parsley

Whisk dijon with a fork and slowly add boiling water still whisking. Add olive oil and continue to whisk for a nice thick creamy sauce.

Compile ingredients and serve.


Bon Appetit!


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