Welsh Rarebit

Ingredients

Sourdough bread.
50g flour.
50g butter.
250g vintage cheddar cheese, or other strong hard cheese, grated.
250ml strongly-flavoured ale, or other beer, room temperature.
1 egg yolk.
3 teaspoons Dijon mustard.
Large dash Worcestershire sauce.
Paprika.

Method

Melt butter in pan over low heat.
Add flour and cook, stirring continuously, for 1 minute to form a roux.
Remove from heat and stir in beer.
Return to heat, reduce to form a veloute.
Remove from heat, whisk in cheese, until melted.
Stir in egg, mustard and Worcestershire.
Season with salt, pepper and paprika.
Rest mix in fridge until it has cooled and thickened.
Thickly slice bread.
Grill one side under salamander.
Spread rarebit mixture thickly with sauce.
Grill under salamander until crispy and brown.