Directions

• Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease
• the paper and set aside. In a saucepan, combine flour and mayonnaise
• until smooth. In a large bowl, whisk flour and mayonnaise until
• smooth.
• In a large bowl, whisk the egg yolks until thickened; add milk, salt
• and pepper. Whisk into mayonnaise mixture; cook over medium-low heat
• until slightly thickened, about 7 minutes. Remove from the heat;
• cool for 15 minutes.
• In a large bowl, beat egg whites until stiff peaks form. Gradually
• fold into mayonnaise mixture. Spread into prepared pan.
• Bake at 375° for 20 minutes or until golden brown. Run a knife
• around edges to loosen; invert onto a kitchen towel. Gently peel off
• waxed paper. Combine the ham, cheese, parsley and onions; sprinkle
• over souffle to within 1 in. of edges. Roll up from short side.
• Place on a greased baking sheet. Cover and refrigerate until
• completely cooled, about 2 hours or overnight.
• In a blender, combine the parsley sauce ingredients; cover and
• process until almost smooth. Cover and refrigerate for 1 hour or
• overnight. In a small bowl, combine mustard sauce ingredients;
• refrigerate until serving.
• To reheat souffle, cover and bake at 375° for 40-50 minutes or
• until heated through. In a small saucepan, heat parsley sauce over
• medium heat until mixture comes to a boil, stirring constantly; cook
• and stir 1 minute longer. Cut souffle with a serrated knife; serve
• with parsley sauce and mustard sauce. Yield: 8 servings (about 2
• cups parsley sauce and 1-1/4 cup mustard sauce).