Welsh Rarebit
A roux-based sharp cheddar sauce spiked with ale, Worcestershire sauce, and English mustard, poured over toast and browned under the grill — not simply melted cheese on bread, despite its mocking 18th-century nickname.
Vegetarian
⚠ Contains: Dairy, Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup ale or stout
- 1 1/2 cups sharp cheddar, grated
- 1 tbsp Worcestershire sauce
- 1 tsp English mustard
- 4 slices bread, toasted
- Salt and pepper, to taste
Steps
- Melt the butter in a saucepan and whisk in the flour to form a roux, cooking for a minute.
- Gradually whisk in the ale until smooth, then add the cheddar, stirring until fully melted.
- Stir in the Worcestershire sauce and English mustard, and season with salt and pepper.
- Let the sauce cool slightly until thick and spreadable.
- Spread generously over the toasted bread.
- Place under a hot broiler for 2-3 minutes, until bubbling and browned in spots.