easy traditional welsh rarebit

INGREDIENTS

3 Tbs all purpose flour
3 Tbs salted butter
1 cup of beer, your choice but an amber or dark is best (may sub white wine or apple cider)
1/2 tsp black pepper
1/4 tsp cayenne
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/4 tsp nutmeg (optional)
8 oz sharp cheddar
chives, chopped for garnish
1 baguette cut into 1 inch slices

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INSTRUCTIONS

1. In a medium sauce pan heat butter and flour over medium heat and stir constantly with a whisk until the roux turns a golden color and smells nutty.
2. Add beer and stir well with whisk.
3. Add pepper, cayenne, mustard, Worcestershire sauce and nutmeg, bring to a simmer.
4. Add cheddar and stir well.
5. Continue to cook until cheese is melted and sauce is well developed.
6. Turn heat to low and stir occasionally while toasting baguette.
7. Toast baguette either in a conventional toaster, toaster oven or under a broiler until golden.
8. You may also toast bread in a skillet by coating bread with a light coat of olive oil or butter and browning on one side.
9. Serve by plating bread, drizzling or pouring amazing cheese sauce over bread and sprinkle with chives.

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