Wednesday, February 16, 2011

Welsh Rarebit

What do you do when you have a bunch of chicken sausages? Make a dipping sauce. Out of cheese. Because that’s what should be done. This is my first shot at making Welsh rarebit, but it tastes awesome. It works well in the place of fondue and you could even use it for toasts or easy mac and cheese. I did a half size recipe and it worked out really well.

Welsh Rarebit from Serious Eats:

50 g. butter
50 g. all-purpose flour
300 ml. beer
150 g grated cheese
Mustard (brown or Dijon)
Worcestershire sauce
Salt and pepper

In a smallish saucepan over medium heat, melt the butter, then stir in the flour and cook, stirring constantly to prevent lumps, for about a minute. Add the beer slowly, stirring to make a smooth sauce. Add in the cheese. Once that is fully incorporated, add in mustard, Worcestershire, and salt and pepper to taste. If the sauce is too thick it can be thinned with small additions of beer or water.
Serve hot or warm in order to avoid gumminess. Traditionally, rarebit is spread on toast and broiled until it bubbles, but Fearnley-Whittingstall suggests dipping blanched broccoli raab into it. We did ours with fresh broccoli and it rocked.

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