- 50g butter
- 50g flour
- 250ml Newcastle Brown Ale (or any strong beer)
- 200g strong cheddar cheese, grated
- 1 tbs Worcestershire Sauce
- 1 tbs English mustard
- Freshly ground pepper
Melt the butter in a deep pan and add the flour, stirring for 1 minute to form a roux.
Pour in the beer bit by bit, stirring all of the time until you have a thick sauce.
Stir in the cheddar cheese, Worcestershire Sauce and English mustard, a good grinding of black pepper and stir until thoroughly combined. You should have a thick paste.
Toast your choice of bread, finishing the 2nd side with a liberal spread of rarebit mixture and grilling until golden and bubbly.
Serves 2 on lots of toast
Thanks to David Hall from Book the Cook
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