Welsh Rarebit
This 18th-century dish from Great Britain hales from Wales and is made with melted cheddar cheese sauce over toast. Think fondue-like, only more of a pub-ish lunch; ideal and comforting during cold weather. This receipe makes 1/2 cup of sauce.
Recipe Ingredients
- Start with a light béchamel recipe:
- - 1 tablespoon sweet butter
- - 1 tablespoon flour
- - 1/2 cup half & half (can use milk for a lighter version)
- Spice it up for rarebit:
- - a pinch of cayenne pepper or hot sauce
- - 1/2 cup IPA (or another good ale)
- - 1 teaspoon prepared English mustard
- - a bit of paprika
- - 1 cup finely shredded cheddar cheese
Recipe Instructions
- In a small saucepan over low heat, add butter and flour and cook for 2-3 minutes. With a wire whisk, add in milk and allow to simmer until slightly thickened.
- Continue adding ingredients (minus cheese) and simmer for 5 minutes while continuing to stir.
- Finish the sauce off with 1 cup finely shredded cheddar cheese. Whisk in and simmer just until the cheese is melted.
Chef's Notes:
- Serve a couple tablespoons of sauce over a slice of good white toast. Serve as is, or you may want to place the 'rarebit' under a broiler for 30 seconds to brown lightly.
- Top with chopped chives or green onion. I've also topped this with a slice of good ripe tomato + sweet onion. Enjoy.