Pour the Guinness into a small pan and heat until warm
500ml of Guinness, or non-alcoholic beer
2
While the beer is coming up to temperature, melt the butter in a separate pot and stir in the flour. Continue to cook out for 1-2 minutes
100g of plain flour
85g of unsalted butter
3
Slowly add the Guinness to the flour/butter mix, whisking gently and taking care not to overwork
4
Warm and soften the grated cheese separately in the microwave and add to the thickened Guinness mixture, stir gently to combine then remove from the heat
300g of half fat medium cheese, grated
5
Stir in the Worcestershire sauce, mustards, egg yolks and salt and pepper. Pour into a blender and pulse a few times until emulsified and smooth
40ml of Worcestershire sauce
10g of English mustard
14g of Dijon mustard
2 egg yolks
1 pinch of salt
1 pinch of black pepper
6
Transfer to a container and store in the fridge
7
Toast the sourdough under the grill on one side. Remove from the grill, turn over, and spread the cheese mixture across the un-toasted side
8 slices of sourdough bread
8
Cook under the grill until the cheese is golden brown and bubbling
9
Remove, cut into soldiers and serve immediately with some fresh cherry tomatoes