Non-bechamel cheese sauce?

[Flypsyde]

Below is a recipe I found for a cheese sauce, but it's making me curious. Since there's no flour involved, what exactly is holding the damn thing together? The eggs?

2 egg yolks
1/2 C. beer
2 T. butter
3 C. grated sharp Cheddar or Colby cheese
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. salt
Dash of cayenne pepper

I'm planning on making a batch of sauce in the near future, but I'd feel a lot safer with a bechamel. Can this recipe be modified to include flour? Also, and I can never remember this, if the roux is hot, should the milk be cold? I seem to remember somewhere saying that they should be opposite temperature wise, but it seems to go against common sense to me-I'd think cold milk would break the sauce.

[Squink]

The egg yolks and butter react to form a mayonnaisey sort of sauce. The same principal is used in making Hollandaise (http://beef.allrecipes.com/AZ/HollandaiseSauce.asp). It works beautifully, as long as you don’t overheat or overcook the egg yolks.

[Mangetout]

Yes, the egg holds it together, but there's a fair bit of cheese in there too; more than you would put in a bechamel-based sauce (well, more than I would anyway) - the cheese will thicken it a fair bit.

Your recipe is not unlike a fondue.

[Morgainelf]

The recipe looks suspiciously like a Welsh Rarebit (or Rabbit if you're from southern Louisiana). The eggs thicken it, but it stays together because of the cheese.

As for adding liquid to a roux, it is best to add cool liquids to a hot roux or hot liquids to a cool roux. Here's a cite. (http://www.allrecipes.com/cb/kh/soup/roux/default.asp)