Welsh Rarebit

Not just cheese on toast but the most comforting mouthful of food that will ever pass your lips!

Ingredients
makes 4 slices

25g Butter  
25g Flour  
150ml Milk  
2 Egg yolks  
175g Welsh Cheese, grated  
150ml Welsh Amber Ale
1 tsp  Mustard  (French or English (if you have to!))
2 tsp Worcester Sauce (veggie friendly such as Henderson's Relish or GEO Watkin's Mushroom Ketchup)  
salt
pepper  

4 slices of toast (white bread) 


Method
On a low to medium heat melt the butter. Sieve in the flour and stir well to combine. cook for only a few seconds then remove from the heat and set aside.

Pour into another small pan the Dark Ale. Mix in the mustard and Worcester Sauce . Turn up the heat and reduce until it thickens. 

In another pan bring the milk to the boil, then turn the heat down to low.

Put the butter/flour roux back on a low heat then gradually pour in the warm milk stirring constantly to incorporate the milk. Continue to add a little at a time to make sure you don't create any lumps.

Once you have a smooth sauce add the cheese and turn the heat up. Combine well and cook until the cheese melts and begins to thicken. Then add the reduced ale to the cheese sauce. Continue to cook until it becomes a thick cheese sauce. 

Remove from the heat.

Season well with salt and pepper. Taste and add more mustard or Worcester sauce if needed. 

Once it has cooled a little beat in the egg yolks. Stir well to combine and allow to thicken a little more as the egg cooks in the heat.

Spoon on to slices of thick toast (pre-toasted on one side) and put under the grill until bubbling and coloured.