It’s not hard. It’s just that if you don’t do it a lot, you freak out because it’s like, 'Oh my God.' It's so inexpensive to do.
You want it savory, it's just a béchamel, which is butter, flour, milk, and then you make a sauce. And if you make a mushroom soufflé...
The real reason soufflés are so difficult to make is due to the precision required throughout the recipe. You'll need a sharp eye and steady hand.
Fear of failure is something to set aside to achieve the best soufflé dish; the importance of technique developed through practice cannot be overstated.
Collection
[
|
...
]