Welsh Rarebit Cheese Toast
Ingredients
- 300 gCheddar cheese (grated)
- 120 mlBrown beer (room temperature)
- 30 gUnsalted butter
- 30 gWheat flour
- 4 pcCountry bread (thick slices)
- 2 tspMustard
- 2 pinchBlack pepper ground
- 2 tspWorcestershire sauce
Method
Thick country bread soaked in a creamy cheddar sauce deepened by dark beer. The surface should show dark bubbles and a gratin crust that cracks under the teeth.
- 1
Place the slices of country bread under the oven grill. The bread should be firm and colored on both sides so as not to soften under the weight of the sauce.
- 2
In a small saucepan, melt the butter. When it foams, pour in the flour all at once. Whisk until the dough pulls away from the sides and starts to smell like biscuits.
- 3
Gradually pour the dark beer over the roux while whisking. Once the sauce is thick, stir in the grated cheddar, mustard, and Worcestershire sauce. Stir until the sauce coats the spoon and is perfectly smooth.
- 4
Generously coat the toasts with the cheese cream. Bake under the grill at full power. Remove when the sauce bubbles and brown spots appear on the surface.
Frequently asked questions
How do you get this dish right?
- Do not let the sauce boil once the cheese is added, otherwise the fat will separate.
- Use an aged cheddar for a stronger taste and better melting.
How long does this dish keep?
Consume immediately out of the oven. Does not store well.
