I have no idea how I lasted so long without making Welsh Rarebit - it’s delicious! Struck with no inspiration for lunch but having a kitchen filled with all the important ingredients, last weekend became the perfect opportunity to try it out. Plus - you know me - I like to play around with beer and food and this is one of the more famous recipes to use beer as an ingredient.
It’s easy to make. Butter and flour plus milk to make a basic, but thick, white sauce. Add mustard, Worcestershire sauce, strong cheese and a splash of beer (I used Guinness as I had a bottle in the cupboard), stir until smooth with a texture that’s spoonable but not too runny. Then toast one side of bread, flip it over, put the cheese topping on and grill until bubbling but not burnt.
It’s like the most luxurious cheese on toast you’ve ever had. And it goes great with beer too. I suggest a malty brown ale to go in the sauce, although Guinness was also good. To pair with Welsh Rarebit I’d like a hoppy brown ale to match the cheese, the toast and the punch of heat from the mustard.
MMM even better with hendersons relish on instead of w.sauce.ReplyDelete
Bit hard to acquire outside Yorkshire. I think it would be a deli buy rather than supermarket.ReplyDelete
That looks delicious - I never add enough cheese I reckon (body a temple and all that), that's lunch sorted thoughReplyDelete
You know what? It also works with single malt. Tried in a whisky&food dinner, cheddar sauce with a bit of Laphroaig 15yo and same whisky for the pairing... delicious!ReplyDelete
Whats wrong with it? Why didn't it get a fabpow?ReplyDelete
Rarebit has been one of my staple Sunday suppers for years. Try it with some sliced apple and use perry instead of beer.ReplyDelete
One of my Sunday supper staples. Try it with sliced apple and use perry instead on beer.ReplyDelete