INGREDIENTS
1
Carrots, diced (about 3/4 cup), large
1
Thyme, Fresh leaves
4 cups
Chicken stock, store-bought or homemade low-sodium
2 tbsp
Dijon mustard
1 dash
Hot sauce
2 tbsp
Lemon juice, fresh
1/2 tbsp
Worcestershire sauce
3/4 cup
All-purpose flour
1/8 tsp
Nutmeg, grated
3/4 cup
Piquillo peppers, small
1
Sea salt and freshly ground black pepper, Fine
1
Mustard oil or extra-virgin olive oil
8 tbsp
Butter, salted
12 oz
Cheddar, aged yellow
1
Goat cheese, Fresh
1 1/2 cups
Half-and-half
1
bottle Beer