Welsh Rarebit with Ale & Mustard

Ingredients

• 8 oz sharp cheddar, grated
• 2 tbsp butter
• 2 tbsp flour
• ½ cup brown ale or milk
• 2 tsp English or Dijon mustard
• 1 tsp Worcestershire sauce
• 1 egg yolk
• 4 thick slices sturdy bread
• Cayenne and black pepper

Method

1. Melt the butter in a small saucepan, whisk in the flour for 1 minute, then whisk in the ale until smooth and simmering.
2. Off the heat, stir in mustard, Worcestershire, and the cheese by the handful until you have a thick, glossy paste. Cool 2 minutes, then beat in the egg yolk.
3. Toast the bread on both sides under the broiler — a floppy base cannot support this sauce.
4. Spread the cheese mixture to the crusts and broil 2–3 minutes until blistered and bronzed in spots. Watch it like it owes you money.
5. Dust with cayenne and pepper, and serve while the top is still bubbling.