Welsh Rarebit

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 1 cup heavy cream
• 1/2 cup dark beer, either a porter or a stout
• 2 cups (8 ounces) shredded sharp Cheddar
• 4 to 6 slices pumpernickel bread, toasted

1. Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour.
2. Whisk in the Dijon and season with some salt and pepper.
3. Cook for 3 minutes, whisking continually.
4. Whisk in the Worcestershire, then the cream and beer; whisk out any lumps.
5. Bring the mixture to a boil and cook out the alcohol, about 1 minute.
6. Stir in the Cheddar and let melt.
7. Keep stirring over medium-high heat until thickened, 4 to 5 minutes.
8. Serve over the pumpernickel toast.

unsalted butter, allpurpose, mustard, kosher salt, worcestershire sauce, heavy cream, dark beer, cheddar, pumpernickel bread

Taken from www.foodnetwork.com/recipes/nancy-fuller/welsh-rarebit.html (may not work)