• 8-10 slices toasted rye bread
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Mustard Powder 
• 1 teaspoon Worcestershire 
• 1/2 teaspoon Murray River Flake Salt 
• 1/2 cup Guinness stout
• 3/4 cup heavy cream
• 1-1/2 cups shredded extra sharp cheddar cheese
• 2 drops Tabasco hot sauce
• 1/2 teaspoon Black Tellicherry Smoked Peppercorn, cracked
• 1 tablespoon Parsley 

Arrange the toast on a rack over a sheet pan and set aside.

In a medium saucepan over low heat, melt the butter and whisk in the flour. Whisk continually for about 2 minutes, until the flour butter mixture is golden, but not browned. 

Add the mustard, Worcestershire powder and salt and quickly whisk to incorporate the powders. Add the stout, cream and hot sauce and whisk until well combined and smooth. Bring the sauce to a light simmer and cook until thickened about 2-3 minutes, so that it easily coats the back of a spoon. 

Pull the sauce off of the heat and gradually add shredded cheese, stirring constantly, until the cheese melts and the sauce is smooth again.

Pour the cheese sauce over the toast and broil in the oven on high for 3-5 minutes or until the cheese is blistered. Serve immediately with a crack of smoked Tellicherry pepper and sprinkle of parsley.