Tonight the cook in the house made Welsh Rarebit. Now I must admit that I have never tried it before and for some reason I had always thought that it was a type of meat dish. That was until I found a recipe of it on the net.
So for those like me who don’t know what it is, basically it is melted cheese on toast albeit a lot more fancier than that as it incorporates a number of other ingredients to make a beautiful tasting cheese sauce.
So anyway, when I found the recipe on the net I printed it out and subtly mentioned it to the cook in the house hoping he would make. Well tonight he did and it was a definite success.
There are a lot of different ways to make Welsh Rarebit so you will see a lot of different recipes for it. Since this is the first one I’ve tried I can’t really comment on the others.
I did notice during my research for this blog post, that some recipes don’t include the ale. All I can say is that I really enjoyed this so I was happy with the inclusion of the ale and it is not something that dominates the taste anyway. In fact, if I didn’t know what the ingredients were to begin with then I would never have even realized that there was beer in it.
The cook in the house did mention that he didn’t use the recommended porter beer which was in the original recipe but instead opted for a pale ale. His reasoning was that a porter beer would have a stronger taste and overpower the sauce.
The recipe below is the recipe we used so if you want to use the original then just substitute the pale ale with a porter beer.
Now for some reason I didn’t take note of the site that I found the recipe on so I can’t give credit here. If anyone knows leave a comment and I will link to the site. Mind you, the recipe below is slightly modified using the ingredients we had around the house. (UPDATE: A reader has found the recipe – you can find the original here.)
The most important thing to remember with this recipe is to keep the heat low as it can easily burn and it will ruin the sauce.
So here it is:
- 2 Tbs unsalted butter
- 2 Tbs all-purpose flour
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup pale ale beer
- 3/4 cup heavy cream
- 1 1/2 cups grated cheese
- 2 drops Tabasco sauce (or to taste)
- 4 slices of your favorite bread (choose a nice crusty loaf)
- Melt the butter in a saucepan over low heat and whisk in the flour.
- Keep whisking constantly for 2 to 3 minutes. Keep the heat low so you don’t brown the flour.
- Whisk in the mustard, Worcestershire sauce, salt and pepper until smooth.
- Whisk in the beer.
- Pour in the cream and whisk until smooth.
- Gradually add the cheese, stirring constantly until the cheese melts and the sauce is smooth. (Approximately 4-5 minutes).
- Toast your bread and pour the hot cheese sauce over the toast.
- Top with the a few drops of the Tabasco sauce or add to taste.