Welsh Rarebit
Savory cheese sauce poured over toast.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the roux base: Melt the butter in a small saucepan over low heat. Whisk in the flour and mustard powder, cooking for 1 minute to form a roux.
- 2
Add the liquids: Gradually whisk in the stout or dark ale, followed by the Worcestershire sauce, until smooth.
- 3
Melt the cheese: Remove the pan from the heat. Add the grated mature Cheddar a handful at a time, stirring continuously until the cheese has completely melted into a thick, smooth paste. Allow it to cool slightly so it sets up.
- 4
Toast the bread: Place the slices of crusty bread under a hot grill (broiler) and toast one side until golden brown.
- 5
Apply the topping: Turn the bread over. Spread the thick cheese mixture right to the edges of the untoasted side of the bread.
- 6
Grill to finish: Place back under the hot grill for 3-5 minutes until the cheese is bubbling, deeply golden brown, and slightly charred in places. Serve immediately.
Plan it in Listahan
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