Welsh toast

Ingredients:

• 3 tablespoons unsalted butter
• 3 tbsp. flour
• 2 teaspoons Dijon mustard
• 2 tsp Worcestershire sauce
• 1 cup heavy cream
• 0.5 cups dark beer (porter or stout)
• 2 cups (220 g) grated sharp cheddar
• 4–6 slices toasted pumpernickel

Preparation:

1. In a medium saucepan over medium-high heat, melt the butter, then whisk in the flour. Stir in the mustard and season with salt and pepper to taste. Cook for 3 minutes, stirring constantly.
2. Stir in the Worcestershire sauce, then the cream and beer. The sauce should be lump-free. Bring the mixture to a boil and cook off the alcohol for about 1 minute.
3. Add the cheddar and let it melt. Continue stirring over medium-high heat until the sauce thickens, 4–5 minutes. Serve over pumpernickel toast.