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Welsh Rarebit

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom

Prep: 0 min Cook: 0 min Servings: 2 Difficulty: medium

Categories: Bread, Baked

Tags: recipes using beer, recipes using bread, recipes using butter, recipes using cheddar, recipes using dijon mustard, recipes using double cream, recipes using pepper, recipes using salt, recipes with images, recipes with metric units, very easy, welsh

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AWelsh_Rarebit)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AWelsh%20Rarebit&oldid=4613377

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 fl oz (60 ml) beer such as porter (Guinness will do)
  • 4 fl oz (120 ml) double cream
  • 6 oz (170 g) grated Cheddar cheese
  • 4 slices of toast

Directions

  1. In a medium saucepan over low heat, melt the butter and whisk in the flour.
  2. Cook, whisking constantly for 2–3 minutes, being careful not to brown the flour.
  3. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
  4. Add beer and whisk to combine.
  5. Pour in cream and whisk until well combined and smooth.
  6. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4–5 minutes.
  7. Pour over toast and serve immediately.