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20100414

How to Make Real Welsh Rarebit

When I was a kid I was served melted cheese on toast and told that it was "Welsh Rarebit". Melted cheese on toast is a very tasty meal, but it isn't Welsh Rarebit.

Welsh Rarebit is toast covered in thick cheese sauce. Many people like to place the finished product under the grill before serving. I personally don't think grilling adds anything to the flavour but if you disagree then go ahead and grill it.

Ingredients
  • Vegetable Oil
  • Flour
  • Cheese
  • Seasoning
  • Toast
Preparation
  • Make a roux by warming a couple of tablespoons of oil in a saucepan then stirring in the same amount of flour and cooking gently for a couple of minutes
  • Allow the roux to cool then stir in half a cup of water (or optionally, beer) and return to the heat
  • Grate half a cup of cheese into the mixture and stir until it melts
  • Add seasoning (cayenne, salt, mustard) and cook gently until the sauce is smooth and thick
  • Spread on toast

John's Notes
This recipe makes enough cheese sauce to serve 2 people. You can garnish it with some chives, chopped onion or leeks. Total preparation time is about 10 minutes. Enjoy and don't accept melted cheese on toast as the real McCoy ever again.


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2 comments:

  1. Wow John, You can tell we are from different parts of England. We too regularly enjoy 'real' Welsh Rarebit. Ours has 4oz cheddar grated, 1oz butter, 2 tablespoons milk (or bitter ale), 1 teaspoon of Colman's mustard, salt and pepper to taste. Hot buttered toast. Heat the butter in a saucepan, add the milk (or beer), mustard cheese and seasoning. Stir until melted, pour onto hot buttered toast and brown in under the grill (broiler). Yum.... Best. A

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  2. Thanks Alison. I have tried making it with butter, but vegetable oil is more heat tolerant than butter which tends to brown too quickly.

    I checked several sources before making mine and I found there are lots of variations on the recipe. I liked the one I selected because it is simple and very hard to get wrong.

    Thanks for your contribution, I'll try it your way next time and see how it tastes.

    Best regards,
    John

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