Welsh Rarebit
When you're in the mood for something savory and cheesy, there is nothing more satisfying than Welsh rarebit. Originally referred to as Welsh rabbit when it was first ever mentioned in print, circa the 1700's, this easy dish remains the perfect marriage of flavor and texture. Essentially, it consists of a rich cheese sauce spooned over well toasted bread. (Usually it is then placed under the broiler until the cheese is bubbly and browned, but I prefer to dive right in while the cheese is still golden and velvety.) An incredibly simple dish, to be sure...but so much more than the sum of its parts.
Servings 2 servings
Equipment
- box grater
- small heavy saucepan
- good whisk
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 teaspoon dry English mustard
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- dash ground cayenne pepper
- 1 teaspoon Worcestershire sauce
- ¼ cup stout
- ½ cup whole milk
- 6 ounces sharp cheddar cheese, coarsely grated (about 1½ cups)
- 1 large egg yolk
- 4 thick slices sturdy bread, toasted until golden brown
Instructions
- In a small heavy saucepan, melt the butter over medium-low heat. Then whisk in the flour and cook, whisking constantly, until the mixture is bubbling and foaming, about 2 to 3 minutes.
- Add the dry mustard, salt, pepper, cayenne, and Worcestershire sauce, whisking until smooth.
- Add the stout and whisk to combine. Then add the milk and whisk again to combine.
- Gradually add the shredded cheese, whisking constantly after each addition, until it is thoroughly melted and the mixture is smooth.
- Add the egg yolk and whisk until well incorporated. Continue to cook, whisking occasionally, for 2 to 3 minutes.
- Spoon the cheese mixture over the toasted bread and serve immediately.