Creamy Cheese on Toast

Warm the Ale:

• In a small saucepan, pour in the 120ml of brown ale.
• Place over low heat and gently warm the ale, being careful not to bring it to a boil.
• Once warmed, remove it from the heat and set it aside to cool slightly.

Make the Roux:

• In a separate small saucepan, add 25g of unsalted butter.
• Place over medium heat and allow the butter to melt.
• Once the butter is foaming and bubbling slightly, proceed to the next step.

Add the Flour:

• Sprinkle 25g of plain flour into the melted butter.
• Stir continuously with a wooden spoon or whisk for about 1 minute. This helps to cook out the raw flavor of the flour and forms a roux.

Create the Sauce:

• Gradually whisk in the warmed brown ale. Start by adding a small amount, stirring well to combine before adding more.
• Continue whisking until the mixture is smooth and thickens to a sauce-like consistency.

Incorporate the Cheese:

• Add 140g of coarsely grated mature cheddar cheese to the sauce.
• Stir constantly until the cheese melts completely, forming a thick and creamy paste.

Mix in Flavorings:

• Stir in 1 heaped teaspoon of English mustard powder for a bit of tanginess.
• Add 1 tablespoon of Worcestershire sauce for depth of flavor, along with 1 tablespoon of chopped chives for freshness.
• Mix thoroughly until all ingredients are well combined and the sauce is smooth.

Preheat the Grill:

• Set your grill to its highest setting to ensure a good, fast melt and browning of the cheese.

Toast the Bread:

• Take 2 large slices of sourdough bread and place them on a flat baking sheet.
• Position the baking sheet under the grill and toast the bread on one side until it is golden brown and slightly crispy. This usually takes about 2-3 minutes.

Add the Cheese Mixture:

• Carefully flip the toasted slices of bread over so the toasted side is facing up.
• Generously spread the cheese mixture over the ungrilled side of each slice, ensuring an even layer.

Grill Again:

• Return the baking sheet with the cheese-topped bread back under the grill.
• Grill for an additional 1-2 minutes, or until the cheese is bubbling and golden brown. Keep a close eye on it to prevent burning.

Serve:

• Once ready, remove the bread from the grill and let it cool slightly.
• Serve immediately, garnished with additional chopped chives if desired, and enjoy your cheesy Welsh rarebit hot!