- 30g/1oz butter, plus extra for buttering soufflé dish
- 30g/1oz plain flour ('00' if possible)
- 150ml/5fl oz full-fat milk
- 1 tsp Dijon mustard
- pinch cayenne pepper
- 4 eggs, 4 whites and 2 yolks
- 85g/3oz grated cheese (I use gruyère, but you can use any hard cheese)
- salt and pepper
- Preheat the oven on to 200C/400F/Gas 6.
- Heat the milk until just below boiling.
- Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce.
- Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish.
- Separate the eggs. Beat the yolks into the sauce along with most of cheese.
- Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish.
- Place into an oven dish, top with the remaining cheese and a pinch of cayenne.
- Place in the oven and cook for 15-17 minutes.