INGREDIENTS:

• 2 Tbsp butter
• ¼ cup all-purpose flour
• 2 tsp Worcestershire sauce
• ½ tsp dry mustard
• ½ tsp salt
• ½ tsp black pepper
• 1 cup Heinekein beer
• 1½ cups heavy cream
• 4 cups shredded Cheddar cheese
• 4 large egg yolks

DIRECTIONS:

1. Melt butter in a large saucepan over low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown flour. Whisk in Worcestershire sauce, dry mustard, salt and pepper until smooth.
2. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
3. Remove cheese sauce from the heat and let cool about 5 minutes.
4. Whisk together the 4 egg yolks, then whisk them into cooled cheese sauce until incorporated.
5. Enjoy hot over toast or English muffins.