Welsh Rarebit
Serves 4
This makes a very casual and earthy first course, but is also an excellent (and easy) supper on cold night, perhaps served with nice, thick slices of bacon and a couple of broiled tomatoes.
Ingredients #
- 8oz sharp cheddar, shredded
- 2 tbsp all-purpose flour
- 2 tbsp salted butter
- ½ tsp. Black pepper
- ¼ tsp. Cayenne
- 1 tsp. Dijon mustard
- ½ tsp. Dry mustard
- ½ tsp. Worcestershire sauce
- 1 c. brown ale
- 4 thick slices of toasted or grilled bread
- Minced chives or parsley
Instructions #
In a bowl, toss the cheese with 1 teaspoon flour. In a medium saucepan over medium heat, melt the butter. Add the remaining flour, black pepper and cayenne. Cook, stirring constantly, for 1 minute.
Stir in the mustard and Worcestershire, then slowly stir in the beer. Bring to a simmer and cook over medium-low, stirring frequently, until thickened, about 3 minutes.
Reduce heat to low and add the cheese a handful at a time, whisking until smooth after each addition.
Off heat, season with salt and pepper. To serve, spoon the sauce over toast and sprinkle with the chives.