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4
Medium
By Richard Whittington and Martin Webb
Published 1995
A great lunch or supper dish followed by a salad. The key is not to overcook the cheese. Apply too much heat or cook for too long and fat will separate out, making the finished result oily.
Melt the butter in a pan, then stir in the flour to make a thick roux. Beat in the milk, followed by the beer. When amalgamated, add the mustard, Worcestershire sauce and 1 teaspoon of pepper, followed finally by the grated cheese.
Cook, stirring over a low flame just to the point where the cheese has melted and you have a nice smooth elastic mixture, which will take 3–5 minutes.
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