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A cheesy Welsh recipe perfect for sopping up with a crusty bread.
In a medium saucepan melt the butter and whisk in the flour over a low heat. Stir constantly for 3 minutes. Next whisk in the mustard and Worcestershire sauce, salt and pepper and cook for another minute. Add the beer/ale and stir together, followed by the cream. Whisk until smooth. Slowly incorporate the cheese, stirring constantly, until melted and the sauce is smooth.
Serve over toasted bread with hot sauce and an additional sprinkle of shredded cheese.
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