Authentic Welsh Rarebit
25 grams (1oz.) Welsh butter*
25 grams (1 oz.) flour
150 ml (5 fluid oz.) milk
75 ml (2-3 fluid oz.) brown ale or stout (e.g. Brains Dark)
175 grams (7oz) strong cheese (e.g. mature cheddar)
1 teaspoon mustard
1-2 teaspoons Worcestershire Sauce
Salt & Pepper
An extra egg yolk
4 slices thick bread – toasted on one side only
Make a paste out of the flour and butter.
Using a medium saucepan, bring milk to boil, then remove from heat
Whisk in the flour /butter paste.
Return to heat keeping whisking so it doesn’t go lumpy.
Add the cheese – keep stirring as the cheese melts.
Add the beer, mustard and Worcestershire sauce keeping stirring so the mixture thickens up.
Add salt & pepper to taste.
( Whisk in egg yolk at this stage – if using)
Spoon or gently pour onto the untoasted side of the bread.
Place under hot grill until the top goes brown and bubbly.
*Inner Chef Note: “Welsh butter” is a butter made in the UK than contains more salt than normal butter; adding to its flavor