Welsh Rarebit

Welsh Rarebit on Country White toast

Ingredients

2 tbsp butter

2 tbsp flour

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1/2 tsp black pepper

1/8 tsp cayenne pepper

1/2 cup lager beer

3/4 cup heavy cream

6oz/170 gm cheddar cheese, grated fine (about 2 cups)

4 slices toast

Directions

Make Roux

In a medium saucepan at medium heat, make a roux by melting the 2 tbsp butter, adding the 2 tbsp flour and stirring and cooking gently for about 2 minutes. 

Mix

Add to the roux the 1 tsp mustard, 1 tsp Worcestershire sauce, 1/2 tsp pepper and 1/8 tsp and stir until mixed. 

Add the beer a bit at a time while constantly mixing. 

When beer is mixed in, add the cream and stir until mixed and smooth. 

Add Cheese

Add the cheese a small handful at a time while stirring until the all the cheese is melted and the sauce is smooth. 

Finishing up

Set the sauce aside and toast four slices of bread. I like to do this under the broiler, toasting both sides. 

Serve

Serve the sauce on the plain toast without butter. In the image above, it is served with sliced hard-boiled egg (recipe) on Country White Bread Toast - delicious!