Gruyère Soufflé with Sherry Cream Sauce | culture: the word on cheese

Ingredients

• 1/2 cup plus 2 tablespoons unsalted butter (divided)
• 3/4 cup plus 2 tablespoons all- purpose flour (divided)
• 1 1/2 cups whole milk
• 1 cup grated 5-month Gruyère
• 6 eggs (divided)
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• SHERRY CREAM SAUCE
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots 4 tablespoons sherry wine
• 2 cups heavy cream
• 1/8 teaspoon paprika
• Pinch nutmeg
• Kosher salt and freshly ground black pepper (to taste)