reheating base sauce for souffle

can i make the base sauce with flour, butter, cheese and egg yolks ahead of time and reheat to mix with egg whites?

  • Posted by: Joan
  • December 31, 2018
  • 1 Comment

1 Comment

dinner A. January 1, 2019
You can indeed make it ahead of time. I wouldn't use it refrigerator-cold, but it doesn't need to be hot when you fold in the whites. I often make it an hour or so in advance and leave at room temp until I'm ready to bake it. I don't add cheese to the base, however, but instead fold grated cheese into the base at the same time as the whipped whites (following Julia Child's instructions). If there's a lot of cheese in the base, you might need to heat it until hot to re-melt it.
Recommended by Food52