There’s no rabbit in this vintage dish from the 1950’s. Yummy!
Melt butter in a saucepan over low heat.
Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.
Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk.
Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.
Remove from heat and whisk in egg yolk,
Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.
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I made this once again last night. Some comments have said the mustard taste is too strong- I do not find this to be true at all, and ,y companion did not find it overpowering either. Really more of an undertone in our opinion, but may be based on your expectation. This doesn’t taste like a straight-up cheese sauce. The flavor is much more complex.
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5 Comments
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priscillah on 10.19.2009
looks interesting and being that I was born In Shiner (saw your blog post) I MUST try this.
babskitchen on 10.9.2009
Whoa, the mustard is REALLY strong in this dish. I think if you cut back on that, it will not taste so bitter. I’d like to try it again. Also be careful not to put too much Worcestershire sauce in.
sduffy on 10.7.2009
Made this for dinner last night (as an aside to soup).
I found it to be waaay to mustardy-y. Very strong mustard flavour. I will cut back the mustard powder next time.
Other than that… delish!
This dish is made from ingredients I always have at home (we drink whole milk) so it will be something I make again.
MissingMyNoni on 10.4.2009
Made this for brunch this morning and served it with poached eggs. We didn’t have paprika, cayenne, or chives, so we substituted chipotle powder and cilantro. Gave the whole this a different twist! We used too much cheese, though, about 3/4 cup extra, and the sauce was SO thick. I thought an abundance of cheese made everything better, but not so in this case!
piescientista on 10.1.2009
i made this the day it was posted. I had some whole milk on hand and a sauce with BEER and CHEESE and lots of seasoning had to be delish. It was. I made it for a light dinner. For a more full size dinner I think next time I might throw some scrambles egg and diced tomato on top of my toast and under the sauce for an incredible tasting main course.