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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?
It has to be the beer. —Ally
tablespoon unsalted butter – you can use any oil as well if you’re wanting to cut back on saturated fats
tablespoon AP flour
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
cup aged cheddar cheese – white or orange, your choice
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
- 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.
- 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.
- Taste, and season with coarse salt and pepper, to your preference.
- 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.
- Serve with a generous douse of Worcestershire sauce, and the left-over beer.