Welsh Rarebit
by Tavolino
A classic British comfort food featuring a savory, bubbling cheese sauce made with ale and mustard, served over toasted sourdough bread.
Ingredients
- Brown ale 120 ml
- Unsalted butter 25 g
- Plain flour 25 g
- Mature cheddar, coarsely grated 140 g
- English mustard powder 1 heaped tsp
- Worcestershire sauce 1 tbsp
- Chopped chives 1 tbsp
- Sourdough bread 2 large slices
Preparation
- 1
Coarsely grate 140 g mature cheddar cheese.
- 2
Melt 25 g unsalted butter in a saucepan over medium heat.
- 3
Stir in 25 g plain flour and cook for 1 minute to create a roux.
- 4
Gradually whisk in 120 ml brown ale until smooth.
- 5
Add 1 heaped tsp English mustard powder and 1 tbsp Worcestershire sauce.
- 6
Stir in the grated cheddar until melted and smooth.
- 7
Remove the sauce from the heat and let it cool slightly.
- 8
Toast 2 large slices of sourdough bread until golden brown.
- 9
Spread the cheese sauce generously over the toasted bread.
- 10
Place under a hot grill for 2 minutes or until bubbling and golden.
- 11
Garnish with 1 tbsp chopped chives before serving.