Welsh rarebit is a fancier, runnier, more alcoholic version of grilled cheese. Originally known as Welsh rabbit, even though the dish was always meatless, it consists of a cooked cheese sauce, usually incorporating some form of beer, poured over toast and browned under the broiler. It’s vital to use a high quality cheese, preferably British, such as a mature cheddar or Lancashire, Cheshire, or anything else ending in “shire.”
- 8 oz grated, good quality cheese
- 2 tsp Worcestershire sauce
- 1 Tbsp butter
- ½ Tbsp flour
- 1 tsp dry Colman’s mustard
- 4 Tbsp beer/ale/stout or milk
- 2 pieces lightly toasted bread
- Melt butter in saucepan over medium heat. Add flour and mustard, continually whisking, until mixture begins to form a paste.
- Add Worcestershire sauce and beer or milk, one tablespoon at a time.
- When the ingredients have combined, stir in grated cheese and continue to whisk until the cheese has melted and the sauce is smooth.
- If sauce is too thick, add additional beer/milk to thin.
- Season with black pepper.
- Remove from heat and pour on top of prepared toast.
- Put toast under broiler for 5 minutes or until cheese sauce is bubbly and toast has begun to brown.
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