Bloody Mary Soufflé

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Bloody Mary Soufflé

Makes 8-10 Servings

This savory soufflé has all the flavors of a classic bloody mary (without the alcohol). It’s rich and packed with umami, tanginess and just the right amount of heat. Serve it as a side dish or appetizer for breakfast, lunch or dinner.

If you’re feeling cheeky, serve with a shot of vodka on the side, as we did.

  • 1/2lb Berkshire Pork Bacon, cut into lardons
  • 1 jar McClure’s Bloody Mary Mix
  • 8 Egg Yolks
  • 8 Egg Whites
  • 1 cup All Purpose Flour
  • ¼ cup Sugar
  • 1 pinch Salt
  • ½ wheel Mt. Townsend Seastack Cheese, rind removed (or other soft-ripened cheese)
  • Unsalted Butter
  • Garnish: Hot Pickled Carrots



Simmer the bloody mary mix in a pan on the stove, stirring frequently, until it has reduced by three quarters (down to 2 cups). Chill it completely.

Roast or stove-top render the bacon until crispy. Drain off the grease, then chop the lardons as finely as possible. Drain again.

Preheat your oven to 400 degrees.

Heavily grease a large ramekin (or several small ramekins) with butter. Line the sides with the finely chopped bacon bits.

Mix ¾ cup of bloody mary mix with the egg yolks. Add this mixture to the flour. Whisk it thoroughly.

Bring the remaining bloody mary mix to a boil.

  • Temper in the egg mixture:

Add some of the liquid to the egg mixture a little at a time, until it is nearing the temperature of the bloody mary mix in the pot, then stir the whole egg mixture into the mix.

Cook over high heat, stirring, until thickened enough for a spoon to stand up in.

Remove from the heat and transfer to a bowl over an ice bath.

Beat the egg whites, with the sugar and salt, to stiff peaks.

Whisk a small portion of the egg whites into the batter to lighten it (a sacrifice), then use a spatula to gently fold in the rest of the egg whites.

Pour half the batter into the prepared ramekin(s). Insert the cheese slices, then cover them with the rest of the batter. Use a spatula to gently smooth the tops of the soufflé(s), then move them to the oven to bake.

Bake in the oven for about 25 minutes.

While the soufflé is baking, prepare your plates with any garnishes (we recommend hot pickled carrots).

When the soufflé is finished, serve it IMMEDIATELY.

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