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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- 12 cup ale (Smithwick's Irish Red Ale)
- 2 cups heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 2 ounces shredded yellow cheddar cheese
- 3 ounces Stilton cheese
- 1 (8 ounce) baguette, thinly sliced on the bias and toasted
Method
- In a small saucepan, melt the butter over medium heat.
- Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux.
- Remove from heat and set aside.
- In a 2-quart saucepot, bring the ale to a simmer.
- Whisk in the roux a little at a time until the mixture reaches the consistency of peanut butter; you may not use all of the roux.
- Whisk in the heavy cream, Worcestershire and dry mustard.
- Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth.
- Remove from heat.
- Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned.
- Serve immediately with the toasted baguette slices.
