Traditional Welsh Rarebit Recipes

TRADITIONAL WELSH RAREBIT

Steps:

• Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
• Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side.
• Place under the preheated broil until bubbling and golden, 2 to 3 minutes.

TRADITIONAL WELSH RAREBIT

Steps:

• Preheat the oven grill.
• Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler.
• Melt, stirring occasionally, until smooth and well mixed.
• Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.

TRADITIONAL WELSH RAREBIT

Steps:

• Put the cheese, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan. Mix well and then add the beer or milk to moisten. Be careful not to make it too wet as you'll never get it to stick to the bread. Stir the mixture over a low heat until it's melted. Once your mixture has the consistency of a thick paste, remove it from the heat and allow to cool slightly. While the cheese mixture is cooling, take four slices of bread and toast them on one side only. Once done, divide the mixture between the four slices of toast. Pop this back under the grill to brown. Serve immediately. This dish makes a great lunchtime snack, or for a more substantial meal, try serving it alongside a bowl of leek and potato soup.