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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This classic combination of melted cheese and toasted bread is also called Welsh rarebit an attempt to dignify the original (and slightly silly) name. For best visual appeal, use an aged yellow Cheddar for the sauce. Ingredients:
16 (1/3-inch-thick) diagonal baguette slices |
3 tablespoons unsalted butter, softened |
1 tablespoon all-purpose flour |
1/2 cup porter or ale |
1/4 cup whole milk |
1 teaspoon dry mustard |
1/8 teaspoon black pepper |
6 ounces extra-sharp cheddar, coarsely grated (about 1 1/2 cups) |
1 large egg yolk |
Directions:
1. Preheat broiler.
2. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
3. Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
4. Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.
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