Welsh Rarebit

Welsh Rarebit

Photo Credit: Epicurious

It's been at least 40 years since I first tasted Welsh Rarebit, but something triggered that childhood memory and I decided to scour the Internet, in search of an authentic recipe that didn't resemble an open-faced toasted cheese sandwich. This recipe from Epicurious comes as close to what I remember my mom making for us, although we always ate it with toasted English muffins and crispy bacon. I also like to add a thick slice of tomato (placed on top of the muffin, followed by the bacon and cheese), but I draw the line at poached eggs or avocado. 

Ingredients:

16 (1/3-inch-thick) diagonal baguette slices (See my notes)
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard (Coleman's)
1/8 teaspoon black pepper
6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

My Additions:

1 tsp. Worcestershire sauce
Crispy bacon 
Sliced tomato
Dash of Tabasco

Preheat broiler.

Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes. (See my notes)

Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, Worcestershire, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.

Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

My Notes:

I use one whole English muffin (toasted but not buttered) per serving.

I include Worcestershire sauce and a dash of Tabasco to add a little bite to the sauce. 

In a pinch, I have used Negro Modelo instead of a porter or ale. I think any dark beer will work just fine, but nothing hoppy like an IPA.

Yield: 4 servings

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