5 Ingredients or Fewer

Welsh Rarebit

January 20, 2016
0 Ratings
Photo by Ally
  • Serves 1
Author Notes

’m sure you’ve had this before, especially if you’re from the U.K. – but even if you aren’t, you’ve still had at least some sort of play on this with Cheese-on-Toast. But my questions stands, why does Welsh Rarebit taste so much better than plain ol’ cheese-on toast?
The beer.
It has to be the beer. —Ally

What You'll Need
  • 1 tablespoon unsalted butter – you can use any oil as well if you’re wanting to cut back on saturated fats
  • 1 tablespoon AP flour
  • 150 milliliters beer – I used the Phillips Blue Buck – a bit hoppy, a bit malty, but not too hoppy and malty… use what you have on hand, but don’t use Budweiser or PBR or something of that nature
  • 2/3 cup aged cheddar cheese – white or orange, your choice
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly grated black pepper, to taste
  • A couple slices of thick cut crusty, grainy bread
  • Worcestershire sauce, to serve
  1. Turn oven on to broil – leave the rack in the middle of the oven. When hot, place a couple thick slices of toast directly on the rack, to toast for a minute or two on each side. Be careful not to burn.
  2. In a saucepan, heat butter on medium heat to melt. Once melted add in the flour, and whisk together – removing any lumps. Cook for a minute, and then add the beer, while continually whisking. Add in the cheese and mustard, and combine together to melt the cheese.
  3. Taste, and season with coarse salt and pepper, to your preference.
  4. Place toasted bread onto a oven-safe pan, and gently pour over the cheese sauce. Smooth it all the way to the edges – you don’t want any bread uncovered. Place in the oven and broil until bubbly and brown, approximately 5 minutes, but you’ll have to keep an eye on it through the oven door – some oven are hotter than other, and you don’t want it to blacken too much.
  5. Serve with a generous douse of Worcestershire sauce, and the left-over beer.

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