Caramelized Shallot & Sage Soufflé

Prep time: 30min
Total time: 55min
Serves 8
4 tbsp
Unsalted Butter, at room temperature, divided
60 mL
1 tsp
Pure Olive Oil
5 mL
large shallots, thinly sliced
3 tbsp
45 mL
1 1/2 cups
375 mL
2 tbsp
fresh sage, chopped
30 mL
Large Eggs, separated
1/4 tsp
1 mL
Dash of pepper
1/8 of the recipe
11 g
saturated fat
6 g
6 g
7 g
160 mg
180 mg
105 mg


  1. Preheat oven to 425°F (220°C). Using 1 tbsp of butter, grease a 7- or 8-in. (18- to 20-cm) soufflé dish. Place on a parchment paper-lined baking tray and set aside.

  2. Heat oil and remaining butter in a small skillet on medium-high heat, add sliced shallots and caramelize, stirring frequently, for about 5 min. or until golden brown. Add the flour and stir to reach a paste-like consistency (called a roux). Slowly pour in milk while whisking to prevent lumps. Add sage and cook gently until thickened, about 10 min.; remove from heat.

  3. In a bowl, combine 6 egg yolks with salt and pepper and beat with a whisk until mixed thoroughly. Stir into the milk mixture, a little at a time, to prevent the eggs from Scrambling. Set aside to cool to room temperature.

  4. With an electric mixer or by hand, whisk egg whites to stiff peaks and gently mix (fold) into the cooled soufflé mixture. Be careful not to overmix. Fill prepared dish 3/4 full with soufflé mix and bake for about 25 min.

  5. Carefully remove from oven, gently place on a plate and serve immediately.


Chef Ian's top tips for a perfect soufflé • "I always separate eggs when they're really cold, so the yolk is firm. Cup your palm and crack the egg into your hand. Let the egg white drip through your fingers into a bowl and transfer the yolks to a separate bowl. Allow the eggs to come to room temperature before starting your recipe." • "Be patient and go slowly when adding the roux to the yolks so you don't cook the eggs. This is a key step and a potential danger zone. You can use a mixing cup with a spout to make pouring a little easier." • "You need to fold egg whites into the mixture gradually. I like to divide the egg whites into four with a wooden spoon and then add them in four batches. It's also important not to overstir the mixture at this point." • "You can use an electric mixer, but when you do it by hand you can feel the whites getting firmer, which prevents you from overmixing." • "You can use a thermometer to check if your soufflé is ready, just be gentle so it doesn't deflate. When the temperature reaches 165°F (64°C), the eggs are cooked and the dish is ready."