Mamans Cheese Souffle - unsalted butter

Method

• Preheat the oven to 400F.
• Butter a 6-cup gratin dish and set it aside.
• Melt the 3/4 stick of butter in a saucepan, then add the flour and mix it in well with a whisk.
• Cook for 10 seconds, add the cold milk in one stroke and mix it in with a whisk.
• Keep stirring with the whisk until the mixture thickens and comes to a strong boil, about 2 minutes.
• It should be thick and smooth.
• Remove from the heat, and stir in the salt and pepper.
• Break the eggs into a bowl and beat well with a fork.
• After about 10 minutes the white sauce should be cool enough to proceed.
• Add the eggs, cheese and the chives to the sauce, and mix well to combine.
• Pour into the buttered gratin dish and cook immediately, or set-aside until ready to cook.
• If setting aside for a few hours, the souffle can remain outside at room temperature.
• If assembling a day ahead, refrigerate and bring back to room temperature before baking.
• Bake for 30 to 40 minutes, or until puffy and well browned on top.
• Although it will stay inflated for quite awhile, it is best served immediately.