Ultimate Cheese On Toast
Pale ale (150ml)
2 tbsp of Lea & Perrins Worcestershire Sauce
Mature cheddar cheese, grated (200g)
1 tsp of wholegrain mustard
2 tbsp of double cream
1 egg yolk
1 loaf of sour dough bread
Grab a small pan and stick it over a medium heat.
Melt the butter, then beat in the flour to make a roux.
Stir in the beer a little at a time to keep the mixture smooth.
Bubble for 2 minutes to get rid of any raw flour taste.
Spoon in the mustard, Worcestershire sauce, egg yolk and pour in the double cream.
Add the grated cheese slowly, allowing it all to melt in.
Preheat the grill to high.
Slice the loaf into pieces about 2cm thick.
Place the bread slices on a tray and grill for a few minutes, until one side is golden brown and crisp.
Turn the slices over and pour the thick cheese sauce over the un-toasted side of the bread and spread it to the edges, then stick them back under the grill.
Grill for a few minutes, until the surface of the cheese is blistering and bubbling. Serve and enjoy.
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