Welsh Rarebit

Name: Welsh Rarebit
Yield: 4 slices
Ingredients: 250 g mature cheddar cheese grated; 50 g butter; 50 g plain or all-purpose flour; 150 ml beer or ale; 150 ml whole milk or single cream; 1 heaped teaspoon English mustard; 1 teaspoon Worcestershire sauce; 1 tablespoon fresh chives chopped; 1 pinch white pepper; 1 pinch salt; 1 pinch cayenne pepper; 1 pinch garlic granules

Serves 4

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Welsh Rarebit

youtube.com

Serves 4

Directions

1Melt the butter in a pan over heat.
2Add the flour to the melted butter and stir for about a minute until it has a nutty smell.
3Slowly add the beer in two halves, whisking well after each addition to remove lumps.
4Gradually add the milk in three splashes, whisking until smooth and combined.
5Stir in the mustard and Worcestershire sauce.
6Season with cayenne pepper, garlic granules, salt, and pepper, then mix well.
7Remove the pan from heat and stir in the grated cheese and half of the chopped chives until smooth.
8Transfer the sauce to a bowl, cover with cling film touching the surface, and chill in the fridge until it reaches a spreadable consistency.
9Toast slices of bread on both sides.
10Spread the chilled cheese sauce onto the toast, going right to the edges.
11Grill on a medium setting until brown, bubbly, and golden.

Ingredients

250 g mature cheddar cheese, grated
50 g butter
50 g plain or all-purpose flour
150 ml beer or ale
150 ml whole milk or single cream
1 heaped teaspoon English mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh chives, chopped
1 pinch white pepper (optional)
1 pinch salt (optional)
1 pinch cayenne pepper (optional)
1 pinch garlic granules (optional)

Equipment

panwhiskbowlknifespoongrill

Tips

You can use Dijon mustard instead of English mustard.
You can use Henderson's Relish instead of Worcestershire sauce.
You can add chopped crispy bacon to the sauce if you like.
If the cheese isn't melting properly when added to the sauce, put the pan back on low heat but keep stirring to avoid splitting.
The cling film touching the sauce prevents a skin from forming while chilling.

Welsh Rarebit

Serves 4

youtube.com

Welsh Rarebit

youtube.com

Serves 4

Directions

1Melt the butter in a pan over heat.
2Add the flour to the melted butter and stir for about a minute until it has a nutty smell.
3Slowly add the beer in two halves, whisking well after each addition to remove lumps.
4Gradually add the milk in three splashes, whisking until smooth and combined.
5Stir in the mustard and Worcestershire sauce.
6Season with cayenne pepper, garlic granules, salt, and pepper, then mix well.
7Remove the pan from heat and stir in the grated cheese and half of the chopped chives until smooth.
8Transfer the sauce to a bowl, cover with cling film touching the surface, and chill in the fridge until it reaches a spreadable consistency.
9Toast slices of bread on both sides.
10Spread the chilled cheese sauce onto the toast, going right to the edges.
11Grill on a medium setting until brown, bubbly, and golden.

Ingredients

250 g mature cheddar cheese, grated
50 g butter
50 g plain or all-purpose flour
150 ml beer or ale
150 ml whole milk or single cream
1 heaped teaspoon English mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh chives, chopped
1 pinch white pepper (optional)
1 pinch salt (optional)
1 pinch cayenne pepper (optional)
1 pinch garlic granules (optional)

Equipment

panwhiskbowlknifespoongrill

Tips

You can use Dijon mustard instead of English mustard.
You can use Henderson's Relish instead of Worcestershire sauce.
You can add chopped crispy bacon to the sauce if you like.
If the cheese isn't melting properly when added to the sauce, put the pan back on low heat but keep stirring to avoid splitting.
The cling film touching the sauce prevents a skin from forming while chilling.