Recipe courtesy of Judy Joo
Print
Welsh Rarebit
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
About 1 1/2 cups sauce
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
About 1 1/2 cups sauce
Level:
Easy

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup porter beer
  • 1 teaspoon English mustard powder
  • 2 or 3 dashes hot sauce, such as Tabasco
  • 2 or 3 dashes Worcestershire sauce
  • 5 ounces sharpest Cheddar available, grated (about 2 cups)
  • 5 ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled)
  • Salt and freshly grated black pepper
  • Long thin slices of French baguette cut on a bias
  • Extra-virgin olive oil, for brushing
  • Cloves of garlic, halved
  • Thin slices tomato and diced tomatoes, for garnish
  • Crumbled bacon
  • Chopped fresh chives

Directions

Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside. 

Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

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