6g English mustard powder
100ml stout, reduced to 50ml
100ml milk
50ml extra stout
25g butter
30g flour
4g salt
15g Worcestershire sauce
150g grated Lancashire cheese
3 egg yolks
Place the reduced stout and milk into a saucepan over a low heat and warm gently.
In a separate pan, melt the butter over a low heat, add the flour and mustard powder and cook out gently without colouring. Gradually add the warm milk and stout, stirring continuously until smooth.
Add the grated cheese, remaining stout, Worcestershire sauce and salt, then cook gently until the mixture is smooth and glossy. Remove from the heat and allow to cool until just warm.
Add the egg yolks and whisk until fully combined. Spread generously over toast and place under a hot grill until caramelised. Cut into bite-sized pieces to serve.
6g English mustard powder
100ml stout, reduced to 50ml
100ml milk
50ml extra stout
25g butter
30g flour
4g salt
15g Worcestershire sauce
150g grated Lancashire cheese
3 egg yolks
Place the reduced stout and milk into a saucepan over a low heat and warm gently.
In a separate pan, melt the butter over a low heat, add the flour and mustard powder and cook out gently without colouring. Gradually add the warm milk and stout, stirring continuously until smooth.
Add the grated cheese, remaining stout, Worcestershire sauce and salt, then cook gently until the mixture is smooth and glossy. Remove from the heat and allow to cool until just warm.
Add the egg yolks and whisk until fully combined. Spread generously over toast and place under a hot grill until caramelised. Cut into bite-sized pieces to serve.
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