- 1 ½ Tablespoons butter
- 2 Tablespoons flour
- 2 teaspoons Dijon mustard
- 1 ¼ cups nut brown ale
- 8 oz. grated, well-aged cheddar cheese
- 2 ½ teaspoons Worcestershire sauce
- Pinch sugar
- Several pinched cayenne
- 4 large pieces of bread (rye or whole wheat are the best), toasted
In a medium saucepan, melt butter. Add flour and cook for several minutes until it turns a light tan color.
Add mustard and ale. Bring to a boil stirring constantly.
Once it comes to a boil, lower heat and add remaining ingredients. Stir until the cheese is melted.
Pour over toast and serve immediately. (An alternate preparation is to pour over toasts and then put under the broiler for several minutes until lightly browned).