Photography by Erin Harris.
Welsh Rarebit originated as a dish for the working-class men and women of Wales, who had a great affinity for gussied-up cheese toast. The cheese sauce is traditionally enriched with bold flavors of mustard and stout beer to deliver a tangier and more savory bite. Accompany this decadent dish with a lightly dressed green salad or a slices of fresh tomato and cornichons. Don’t forget a cold pint of English stout!
- 1 tablespoon butter
- 1 small leek cut into large dice
- 1 cup Cheese Sauce*
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 2-3 tablespoons English Stout
- 2 thick slices Ploughman’s Loaf or sourdough bread
- Worcestershire sauce to garnish
- ►Add butter, leeks, and 2 tablespoons of water to a small sautee pan. Saute leeks over medium heat until softened and the water evaporates. Set aside.
- ►Mix together the cheese sauce, egg yolk, mustard, and stout in a small mixing bowl.
- ►Toast bread until it is browned on both sides. Divide leeks between toast and spread in an even layer. Divide the cheese mixture and spread to just before the edges.The sauce will spread as it bakes.
- ► Place toast on a parchment or foil lined baking sheet. Turn on oven broiler. Once heated, broil toast for 2-3 minutes until sauce bubbles and browns.
- ►Serve toast immediately with a few drops of Worcestershire sauce.
*find this on p. 37 of our winter issue