Home chefs have long been daunted by the specter of the deflated soufflé, an enduring trope featured in TV shows and movies throughout the 20th century. As it turns out, like the unlikelihood of getting struck by a falling piano or stepping into quicksand, it’s not much of a real threat.
In fact, not only is the soufflé a delightfully simple and versatile dish—comprising just five everyday ingredients—but, with a few basic pieces of equipment and sound techniques, success is virtually guaranteed. For the secrets to flawless execution, Wine Spectator turned to chef Guy Savoy, one of the leading lights of nouvelle cuisine for the better part of four decades. Get his step-by-step recipe!
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