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Welsh Rarebit

Welsh Rarebit

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

This classic cheese sauce gets its distinctive flavor from mustard, Worcestershire and beer (we preferred a mild brown ale). Shred the cheese by hand on the large holes of a box grater. For more bite, use extra-sharp cheddar. Tossing the cheese with 1 teaspoon of flour ensured a smooth sauce. While we preferred thick, rustic slices of toast, a high­-quality supermarket sandwich bread worked, too. For a simple supper, spoon the rarebit on toast topped with sauteed mushrooms, sliced tomatoes and turkey or ham. The cooled sauce can be refrigerated for up to four days. To reheat, allow the rarebit to come to room temperature, then spread on toast and broil until browned and bubbling.

Tip

Don’t use pre-shredded cheese. It has additives that gave the sauce a plasticky texture.

Ingredients
  • 8

    ounces sharp cheddar cheese, shredded

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons salted butter

  • ½

    teaspoon ground black pepper

  • ⅛

    teaspoon cayenne pepper

  • 1

    teaspoon dijon mustard

  • 1

    teaspoon worcestershire sauce

  • 1

    cup brown ale or amber beer

  • 4

    thick slices of bread, toasted

  • 2

    tablespoons minced fresh chives

Step 1

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.

Step 2

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.

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