Welsh Rarebit - NYT
Jump to navigation
Jump to search
Ingredients
| 2 | tablespoons butter |
| 2 | tablespoons flour |
| ¼ | cup Dijon mustard |
| ½ | teaspoon cayenne, or to taste |
| ¾ | cup strong dark beer, like Guinness |
| 2 | tablespoons Worcestershire sauce, or to taste |
| 1 | pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated |
| 4 to 8 | pieces lightly toasted bread |
Directions
- Put butter in saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
- When mixture is uniform, turn heat to low and stir in cheese, stirring until smooth. Remove from heat and pour into a broad container to set. (You can refrigerate for up to a day at this point.)
- Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
Source
Diner's Journal, New York Times, 12/31/2008. Adapted from Fergus Henderson.
