Welsh Rarebit

1oz butter
1/8 cup flour
12oz bottle of ale, stout or other low-hopped beer (don't use mainstream lagers or pilsners, or IPAs)
1tbsp spicy/Dijon/German mustard
3-4oz sharp Cheddar cheese, grated
salt, pepper, cayenne, Worcester sauce or Bragg's Aminos

This is a snack-type dinner. It's very simple if you know how to make a white sauce from a roux. For an extra twist, serve an over-easy fried egg on top.

Melt the butter in a sauce pan over low-medium heat until it bubbles out. Add the flour and whisk. Turn up the heat to high and pour in the beer in three or four goes, whisking in between.

Add in the mustard, salt, pepper and a pinch of cayenne. Add a dash of Worcester sauce or Bragg's Aminos. Take off the heat.

Mix in the grated cheese a few pinches at a time and whisk until blended.

Serve over toasted bread, preferably a good sourdough or similar.

I love making this with good local ingredients. Charnushka rye bread from Stone House, 45th Parallel mustard, New Holland 'Poet' stout, Farm Country extra sharp Cheddar, Mooville butter for example.

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