Tuesday, October 6, 2009

Welsh Rarebit

I made this retro recipe last week, and was shocked by how delicious it was.

Welsh Rarebit
serves 4

Slices of crusty bread, buttered and toasted under the broiler
2 tablespoons butter
2 tablespoons flour
1/3 cup whole milk
1/2 cup beer
1 heaping teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne
Couple of dashes Worcetershire
1 1/2 cups freshly grated sharp cheddar
1 egg yolk

  1. Melt butter in a saucepan over low heat.
  2. Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.
  3. Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk.
  4. Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.
  5. Remove from heat and whisk in egg yolk.
  6. Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.

Recipe from Pioneer Woman

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