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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.
This was delicious. I used to have a Welsh Rarebit at a restaurant I went to growing up and it was served with bacon and tomatoes so we put bacon on top of the toast and roasted some cherry tomatoes on the side. Recommend a super acidy green salad to pair with it and cut it. Like Scott, I had enough for six medium-large sized pieces of toast.
I'm kind of meh on this one. I didn't use cayenne and instead of chives, which I didn't have, I used mint and it had a strong kick to it, more than I anticipated. And there's only enough for 3 slices of bread.