| 4 | slices | sturdy crusty bread (like sourdough or farmhouse white) |
| 2 | tbsp | butter |
| 2 | tbsp | plain flour |
| 1/2 | tsp | English mustard powder |
| 1 | tsp | prepared English mustard |
| 1/2 | cup | ale or stout (choose a good-quality, flavorful beer) |
| 1 | tbsp | Worcestershire sauce |
| 220 | g | Sharp Cheddar cheese (grated mature or extra-mature cheddar) |
| 1 | pinch | cayenne pepper |
| 1 | pinch | salt |
| 1 | pinch | black pepper |
This classic Welsh rarebit recipe combines the richness of melted cheddar cheese with a tangy mustard sauce, creating a delicious and satisfying dish. The bread is toasted to golden perfection and topped with the creamy sauce before being broiled until bubbly and golden brown. This hearty dish has a comforting taste that’s perfect for any meal.
Directions
Toast the bread: Preheat your oven’s broiler (or grill) to high. Lightly toast the bread slices on both sides until golden and firm. Place them on a baking sheet.
Make the roux: Melt the butter in a saucepan over medium-low heat. Stir in the flour and mustard powder. Cook for about 1 minute to form a smooth paste.
Add the liquid: Gradually pour in the ale and Worcestershire sauce while whisking constantly to prevent lumps. Stir in the prepared English mustard and a pinch of cayenne pepper.
Melt the cheese: Reduce the heat to low. Add the grated cheddar cheese in handfuls. Stir continuously until the cheese melts completely and you have a thick, smooth sauce. Season with pepper.
Broil and serve: Spoon the hot cheese sauce generously over the toasted bread, spreading it right to the edges (this stops the crusts from burning). Place under the broiler for 3 to 4 minutes until the top is bubbling and golden brown. Serve immediately while hot!
Optional
- Finely dice a small onion and add to the mix.