Saturday, March 10, 2007

Classic Welsh Rarebit

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 3/4 cup pale ale or nut brown ale
  • 8 ounces (approximately 2 cups) shredded sharp cheddar cheese
  • 4 1-inch slices good-quality bread, toasted

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, pepper and cayenne until smooth. Add ale and whisk to combine. Bring to a simmer and cook for 2 to 3 minutes to soften the flavor of the alcohol. Over very low heat, gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Makes 4 servings.

Thanks to Oregon Live

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