Welsh toast

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 383, total fat 34 G., saturated fats 20 G., proteins 11 G., carbohydrates 9 G., fiber 1 G., cholesterol 107 mg, sodium 332 mg, sugar 1 G.

This classic British appetizer is essentially a rich beer cheese fondue drizzled over toasted bread—a comforting cheese dish at its simplest. For the topping, it's best to use a dark beer, stout, or porter to enhance the sauce's flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
3 tbsp. flour
2 teaspoons Dijon mustard
2 tsp Worcestershire sauce
1 cup heavy cream
0.5 cups dark beer (porter or stout)
2 cups (220 g) grated sharp cheddar
4–6 slices toasted pumpernickel

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cheddar cheese, Dijon mustard, cheese sauce, dark beer, cream, Worcestershire sauce, toast, rye bread

Cooking the dish according to the recipe:

In a medium saucepan over medium-high heat, melt the butter, then whisk in the flour. Stir in the mustard and season with salt and pepper to taste. Cook for 3 minutes, stirring constantly.
Stir in the Worcestershire sauce, then the cream and beer. The sauce should be lump-free. Bring the mixture to a boil and cook off the alcohol for about 1 minute.