Welsh Rarebit
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
42
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick)2 tbsps
All-Purpose Flour1 cup
Beer1 cup
Whole Milk1 tsp
Paprika1 tsp
Cayenne1.5 cups
Sharp Cheddar (grated)1 large
Egg YolkDirections:
1
Chopped fresh chives, for sprinkling Put a skillet over low heat and add 2 tablespoons of the butter
2
Toast the bread in the skillet until the underside is golden brown, a couple of minutes
3
Turn the bread over, toast the other side, then remove from the skillet and keep warm
4
To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat
5
Sprinkle in the flour and whisk together until combined
6
Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes
7
Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken
8
Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more
9
Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes
10
Remove from the heat and whisk in the egg yolk
11
Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives