Welsh Rarebit is made with a savory sauce of melted cheese and beer.
Use your favorite beer, such as ale, lager, or pilsner.
Get a good quality sharp cheddar cheese and good crusty bread.
Serve this for brunch or lunch with soup.
You can use all yellow sharp cheddar cheese or mix it up with a little Gruyere cheese, as I did.
The difference between ale, lager, and pilsner is the yeast.
The type of yeast used in brewing the beer changes the taste and aroma.
Pilsner is a type of lager. You can narrow the difference to ale vs lager.
Ales are brewed with yeast that ferments at the top of the fermenter, with a temperature of 50-70 degrees F.
Lagers are brewed with yeast that ferments at the bottom of the fermenter, with a temperature of 40-54 degrees F.
2 T unsalted butter
2 T all-purpose flour
1 t English dry mustard
½ t paprika
¼ t cayenne pepper
¼ cup whole milk
¾ cup ale, lager, or pilsner beer
½ t Worcestershire sauce
1 cup grated good quality sharp cheddar cheese
¼ cup grated Gruyere cheese
¼ cup grated Gruyere cheese
1 whole egg yolk
Salt and freshly ground black pepper
Fresh chives, snipped (optional)
In a medium saucepan, melt the butter over low heat.
Sprinkle in the flour and whisk until combined.
Cook for a couple of minutes to cook out the rawness of the flour.
Whisk in the dry mustard, paprika, and cayenne.
Slowly whisk in the beer and Worcestershire sauce and cook another minute.
Add the cheeses and whisk until smooth and completely melted.
Remove from heat, whisk in the egg and season to taste with salt and pepper.
Spoon the cheese mixture over each slice of bread.
Sprinkle with a few snipped chives and serve immediately.
This is excellent with soup for a warm comforting lunch accompanied with a beer of your choice.
Serves 2
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