1
In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter. Stir in the flour and whisk for about 2 minutes until it forms a smooth paste.
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2
Let the sauce cool slightly. Then, whisk in the egg yolks one at a time until well combined. Fold in the grated Gruyère cheese.
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3
Whisk the egg whites with a pinch of salt in a clean bowl until stiff peaks form. Then, gently fold them into the sauce in three additions, being careful not to deflate the batter.
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