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Savory Welsh Rarebit with Sharp Cheddar and Ale

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A cozy British pub-inspired recipe featuring a rich, velvety cheese sauce made with sharp cheddar and brown ale, served over toasted rustic bread. Perfect for quick, comforting snacks or casual get-togethers.

Ingredients

Scale
  • 8 oz (225 g) sharp cheddar cheese, grated
  • 3/4 cup (6 fl oz / 180 ml) brown ale
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (16 g) all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper, to taste
  • Pinch of salt
  • 4 thick slices rustic bread (sourdough or country loaf)

Instructions

  1. Toast the bread: Preheat grill pan or toaster and toast 4 slices of rustic bread until golden brown and crisp, about 3-4 minutes per side. Set aside and keep warm.
  2. Make the roux: In a medium saucepan over medium heat, melt 2 tablespoons (28 g) unsalted butter. Once melted and bubbling, whisk in 2 tablespoons (16 g) all-purpose flour. Whisk for 1-2 minutes until light golden and raw flour taste is gone.
  3. Add ale slowly: Gradually pour in 3/4 cup (180 ml) brown ale while whisking continuously to prevent lumps. Bring to a gentle simmer; sauce will thicken in 3-4 minutes.
  4. Incorporate cheese: Lower heat to medium-low. Stir in 8 oz (225 g) grated sharp cheddar a handful at a time, whisking constantly until fully melted and smooth. Sauce should be thick and velvety.
  5. Season the sauce: Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, a pinch of salt, and freshly ground black pepper to taste. Stir well and adjust seasoning if needed.
  6. Assemble and serve: Spoon hot cheese sauce generously over toasted bread slices. Optionally, place under a hot grill for 1-2 minutes until bubbly and slightly browned on top, watching carefully to avoid burning.
  7. Enjoy immediately: Welsh rarebit is best eaten hot and fresh as the sauce thickens upon cooling.

Notes

If sauce is too thick, stir in a splash more ale or milk to loosen. Use gentle heat and whisk constantly to avoid grainy sauce. Toast bread well to prevent sogginess. Freshly grated cheese melts better than pre-shredded. For gluten-free, substitute flour and bread accordingly. For dairy-free, use vegan cheese and vegetable broth instead of ale.

Nutrition

Keywords: Welsh rarebit, sharp cheddar, ale, cheese sauce, toasted bread, comfort food, British snack, savory toast

Find it online: https://tomyumy.com/savory-welsh-rarebit-with-sharp-cheddar-and-ale-easy-recipe-for-perfect-toast/