Don’t be afraid of making a soufflé; it is really not difficult, just a little temperamental (and we all have experience dealing with that!).
Start by making the base, which is a cheesy béchamel with egg yolks, cheese, milk, and a touch of flour. I use goat cheese, as I love its tang and creaminess, and add finely chopped chives. Then incorporate the whipped egg whites into your base and bake it for 30 minutes. That’s it! While it’s baking, whip up an easy mustard sauce to add a bit of bite and extra tang to the cheesiness—such a classic flavor combination.
