Ingredients
50g Plain Flour
50g Unsalted Butter
250g Strong Beer/Stout, warmed slightly. Use your favourite one.
250g Extra mature Cheddar Cheese, grated
10g/2tsp English Mustard
15g/3tsp Worcestershire Sauce
½ tsp Smoked Paprika
1 Pinch Salt
4 slices Crusty Sourdough Bread
Method
1. In a saucepan, melt the butter and make a roux sauce. I like to cook this a
little darker than for a classic béchamel sauce as it will add more flavour.
2. Add the mustard, Worcestershire sauce, and smoked paprika.
3. Add the beer in stages, allowing it to emulsify fully each time.
4. Lastly add the grated cheese and stir until most, but not all of it is melted.
5. Slice your delicious, crusty sourdough and toast it for a minute or two to
give you a nice crispy slice to spread a good layer of the cheese mixture on
top of. This is now ready to put under the grill.
grill.
6. Make sure your grill is on maximum heat

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