100g unsalted butter
950ml Brains Dark
3 tblsp English mustard
3 tsp chopped fresh rosemary
500g grated extra mature cheddar
3 pinches white pepper
1 pinch Malden salt
2 pinches sugar
3 egg yolks
Makes 1530ml/ 10x150ml Portions
How To Make
Melt the butter and add the flour to make a roux.
Once the roux has thickened gradually add the Brains Dark with the mustard and fresh rosemary.
Stir constantly until smooth then add the cheddar, a little at a time.
Season to taste with the salt, pepper and sugar.
Finally, whisk in the egg yolks one at a time to emulsify.
To serve, heat slowly, pour into a serving pot and eat with slices of toasted bread soldiers.
Recipe created by Matt Duggan, The Star and Dove, Totterdown @thestaranddove