Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
782
Calories
22g
Protein
28g
Fat
102g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 fl oz (60 ml ) beer such as porter (Guinness will do)
- 4 fl oz (120 ml) double cream
- 6 oz (170 g ) grated Cheddar cheese
- 4 slices of toast
Directions
1
In a medium saucepan over low heat, melt the butter and whisk in the flour.
2
Cook, whisking constantly for 2–3 minutes, being careful not to brown the flour.
3
Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
4
Add beer and whisk to combine.
5
Pour in cream and whisk until well combined and smooth.
6
Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4–5 minutes.
7
Pour over toast and serve immediately.
Recipe sourced from
wikibooks