Jeffrey Buben: Hi! I'm Jeff Buben of Vidalia Restaurant and Bistro Bis. We're back with more Vidalia onion recipes. This one is our Vidalia onion and lump crabmeat souffl, great entre for lunch, dinner or great appetizer for an elegant dinner and let me take you to the ingredients of our next step. This is the bchamel. This is base for all souffls both savory and sweet. Some sweet recipes use a pastry cream, but for savory souffl, a bchamel is great.
We're going to take three tablespoons of butter, three tablespoons of flour, one cup of milk, four egg yolks. We're separated the egg whites for the second part of our souffl. We have a quarter cup of Gruyre cheese. We have salt, freshly ground pepper, a little pinch of nutmeg, a little pinch of cayenne and we're going to need today a medium heat again. We're going to take a medium saucepan and get started.
We're going to take our butter, add our butter to the pan, melt our butter, let that melt nice and beautiful. Then we're going to make a roux, the roux is flour and butter, usually equal parts in most recipes that you'll find. So we're going to melt our butter down and the flour is going to grain -- the flour will be added to that. The most important part about a bchamel is letting the flour and the butter cook completely so we've cooked all the starch out. That will have a much cleaner taste and a much richer taste in the bchamel and you won't have that floury taste to it.
The one thing you don't want to do is you don't want to over-color your butter or your flour or you'll make a brown roux and then you will need to cook that and you'll have a completely different recipe. So once our butter is melted, we'll add the flour. Again, when you're mixing dry ingredients, everything needs to go in at one time, stir vigorously to get it all incorporated and get the lumps out. And as you see what's happening, the butter is starting to incorporate nice and smooth with that flour and we're letting that cook. You see, once it kind of pulls away from the bottom of the pan, that's usually an indication that the flour is completely absorbed with the butter and you've achieved that and you kind of want a little bit of a sandy finish to it as what it's referred to.
To that we're going to add our milk, and if you have a hot roux, you want to add the cold milk. It's always good to add opposite extremes of temperature and not like streams. Continue stirring and so well incorporated. Now, in order for that flour to react with the milk and create our bchamel, we need to make sure that it comes to a complete boil, because at that point, we will have absorbed all the flour in the butter and absorbed all that starch into the liquid and we'll create the right texture for the bchamel. We continue to stir that. Now we have it all incorporated, we just have to wait for it to come up. That looks wonderful!
To that we're going to add a grated Gruyre cheese because we want that to melt, we don't want it to cook too far. We let that melt in the cheese, get that melted in nice and beautiful and you see how that's sticking it up and the cheese is melting at the same time. There we have our thick bchamel, nice and beautiful, look at that, a silky bchamel. That's what we're looking for, that beautiful creamy texture, full achieved, nice and gorgeous. Now we have to season that with a little freshly ground pepper, 2-3 turns, a little salt. I like to put a little cayenne for just a little zip to that and a little freshly grated nutmeg, kind of, adds a sweet spiciness to the bchamel. With that to incorporate that, remove it from the fire, let it cool down slightly before we add our egg yolks and the reason we want to do that is just so we don't cook the egg yolks in the bchamel. So we add slowly our egg yolks to the bchamel, one at a time, or just until you can get them incorporated. There we have our egg yolks inside our bchamel, again it's still, same beautifully creamy. The egg yolks are in, they have incorporated well and there you have the base for your souffl, your bchamel.