Welsh Rarebit

Name: Welsh Rarebit
Total time: 20 min
Ingredients: 2 tablespoons unsalted butter; 1 medium shallot, finely chopped; 1 tablespoon all-purpose flour; 2 teaspoons dry mustard; 1/2 teaspoon black pepper; 10 ounces aged cheddar cheese, shredded (3 1/4 cups); 1/4 cup brown ale, such as Samuel Smith’s; 1 tablespoon Worcestershire sauce; Four 1/2-inch-thick slices of country bread, toasted; 1 tablespoon chopped chives

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The crumbly cheddar in TV chef Andrew Zimmern’s melted-cheese toasts makes the sauce slightly grainy and gives it nutty, tangy flavor. As an alternative to this single-cheese rendition, he sometimes melts a combination of good cheddar, Cheshire and aged Gouda. Slideshow: More Toast Recipes

By

Andrew Zimmern

Updated on January 1, 2018

Welsh Rarebit — Photo: Christopher Testani

Active Time:

20 mins

Total Time:

20 mins

Yield:

4

Ingredients

2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 tablespoon all-purpose flour
2 teaspoons dry mustard
1/2 teaspoon black pepper
10 ounces aged cheddar cheese, shredded (3 1/4 cups)
1/4 cup brown ale, such as Samuel Smith’s
1 tablespoon Worcestershire sauce
Four 1/2-inch-thick slices of country bread, toasted
1 tablespoon chopped chives

Directions

In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally, until softened, 2 to 3 minutes. Whisk in the flour, dry mustard, and pepper, and cook, stirring occasionally, for 1 minute. Add the cheese, ale, and Worcestershire sauce, and cook over moderately low heat, whisking, until the cheese melts, 2 to 3 minutes.
Preheat the broiler and position a rack 4 inches from the heat. Line a rimmed baking sheet with parchment paper, and arrange the toasts on top. Spoon the cheddar mixture over the toasts, and broil until bubbling and browned around the edges, about 2 minutes. Sprinkle with chives, and serve.