This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
This classic cheese sauce gets its distinctive flavor from mustard, Worcestershire and beer (we preferred a mild brown ale). Shred the cheese by hand on the large holes of a box grater. For more bite, use extra-sharp cheddar. Tossing the cheese with 1 teaspoon of flour ensured a smooth sauce. While we preferred thick, rustic slices of toast, a high-quality supermarket sandwich bread worked, too. For a simple supper, spoon the rarebit on toast topped with sauteed mushrooms, sliced tomatoes and turkey or ham. The cooled sauce can be refrigerated for up to four days. To reheat, allow the rarebit to come to room temperature, then spread on toast and broil until browned and bubbling.
ounces sharp cheddar cheese, shredded
tablespoons all-purpose flour
01In a bowl, toss the cheese with 1 teaspoon flour. In a medium saucepan over medium heat, melt the butter. Add the remaining flour, black pepper and cayenne. Cook, stirring constantly, for 1 minute. Stir in the mustard and Worcestershire, then slowly stir in the beer. Bring to a simmer and cook over medium-low, stirring frequently, until thickened, about 3 minutes.
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