Welsh rarebit
A thick sauce of mature cheddar, ale, mustard and Worcestershire sauce spread on toast and grilled until bubbling and browned.
Method
- 1
Heat the grill to high. Toast the bread on both sides and set it on a baking tray.
- 2
Melt the butter in a small saucepan over medium heat, stir in the flour and cook for a minute.
- 3
Gradually whisk in the ale and cook, stirring, until very thick and smooth.
- 4
Turn the heat to low and add the cheese a handful at a time, stirring until melted. Do not let it boil, or it turns stringy.
- 5
Take the pan off the heat and stir in the mustard powder, Worcestershire sauce, cayenne and a little black pepper.
- 6
Let it cool for a couple of minutes, then beat in the egg yolk.
- 7
Spread the mixture thickly over the toast, right to the edges so the crusts do not burn.
- 8
Grill until bubbling and browned in patches.
- 9
Serve straight away, with an extra splash of Worcestershire sauce if you like.
Notes
- Ale or stout gives a deep, savoury flavour. Milk makes a milder, creamier rarebit.
- The cheese mixture keeps in the fridge for 3 days. It firms up as it chills and can be spread cold on toast and grilled.
- Topped with a poached egg, it is known as buck rarebit.
Equipment
Small saucepan, Whisk, Wooden spoon, Baking tray