Gruyère Cheese Soufflé
Toasty, full-bodied Champagne: NV Aubry Brut.
Um... Unless you want scrambled egg yolk, you need to temper the yolks before you add them to the bechamel. Simply drizzling a small stream of hot bechamel into the yolks while whisking, then adding the tempered yolks back into the bechamel will prevent the mess.Read More