Oyster Souffle Base
Submitted by colfarm
New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis oyster souffle has its roots in New Orleans masterchef cooking, and you can taste it. The base starts with the Cajun holy trinity (celery, onion, and green bell pepper) sauteed in butter with both minced and whole oysters simmered in their own liquor.
Two forms of oyster go in here, and each does something different. Minced oysters melt into the base and distribute that briny, mineral flavor throughout. Whole oysters added later keep their shape and give you pockets of tender seafood in every spoonful.
The flour gets beaten in a quarter cup at a time until the mixture thickens and pulls away from the pan like a choux pastry. This thick, rich base is what gives the souffle enough structure to rise when folded into the stiff egg white meringue. The egg yolks go in one at a time while the base is still warm, enriching it into something almost custard-like.
Kitchen Tips
- Cool the base completely before folding into the meringue. Hot base will deflate the egg whites and kill the rise.
- Beat the egg whites until stiff peaks form but they’re still glossy. Overbeaten whites are grainy and don’t fold smoothly.
- Fold the base into the meringue gently with a large spatula. Stirring crushes the air you worked so hard to whip in.
- Use oyster liquor (the natural juice from shucked oysters) for the deepest flavor. It’s concentrated ocean in a cup.
Variations
- Add a pinch of cayenne pepper to the saute for a spicier Cajun kick.
- Fold in a handful of chopped fresh parsley or chives before baking for a herbal brightness.
- Serve individual souffles in ramekins for an elegant dinner party presentation.
Ingredients
Directions
Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add celery, green onions, white onions, green pepper and minced oysters.
Sauté the mixture until the vegetables are tender.
Add the oyster water and the whole oysters and simmer for 12 to 15 minutes.
Add the flour one-fourth cup at a time.
Beat with a wooden spoon until the mixture begins to thicken and pull away from the sides of the pan.
Continue to cook, stirring, for 5 minutes.
Beat in the egg yolks, one at a time, with a wooden spoon.
Whip the egg whites at high speed until they form stiff peaks.
When ready to serve, add the cooled base to the meringue.
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