15 minutes
Yield: 12 soufflés
Wine Suggestion: Eroica Riesling
1 Tbsp unsalted butter
¼ cup flour
1 jalapeno pepper, finely chopped
½ cup milk
¼ cup gruyere (grated)
½ tsp salt
¼ tsp white pepper
1 tsp Dijon mustard
1 egg (separated)
½ tsp oregano
Melt butter in a sauce pan. Add flour to melted butter, and stir until a paste is formed. Carefully add milk. Bring milk up to a boil over medium low heat, whisking to keep flour paste from sticking to the bottom. Cook until mixture thickens. Remove from heat. Add cheese, salt, pepper, mustard, egg yolk, oregano, and jalapeno. Separately whip egg white to soft peaks. Fold into mixture.
Preheat oven to 300°F. Spray miniature muffin tins with cooking spray, or oil. Fill with soufflé mixture and bake until golden and firm, about 20 to 25 minutes.
Soufflés will hold in the refrigerator for 3 days. Reheat in a 300°F oven for 10 minutes.
