Welsh Rarebit
Photo: stef yau, CC BY 2.0
Welsh rarebit is cheese on toast made with a proper sauce, and this version builds it like a béchamel. A butter and flour base is loosened with porter, mustard and Worcestershire sauce, then enriched with double cream and a generous 6 oz of Cheddar. The beer gives a slightly bitter depth that plain melted cheese lacks. It takes ten minutes and one pan, and the sauce stays smooth.
Instructions
Melt the butter in a medium saucepan over low heat. Add the flour and whisk until it forms a smooth paste.
Keep whisking for 2 to 3 minutes so the flour cooks through. Do not let it brown, so keep the heat low and the whisk moving.
Whisk in the mustard, Worcestershire sauce, salt and pepper until the mixture is smooth.
Pour in the beer and whisk until it is fully combined with the paste.
Add the cream and whisk until the sauce is smooth and well blended.
Stir in the cheese a handful at a time, stirring constantly. After 4 to 5 minutes the cheese should be fully melted and the sauce smooth.
Pour the sauce over the toast and serve straight away, while it is hot and pourable.
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