Welsh Rarebit - Alternate Recipe

I know we dealt with Welsh Rarebit only a couple of weeks ago but several people got back to me to say "Oh, no that's not how to make it; here is my recipe". Before the issue became forgotten I decided to go straight back to it and look at the alternative to my previously published recipe.

I have now made Welsh Rarebit two different ways. When I Googled the recipe, the majority of sources (including the venerable BBC) start with a roux of oil and flour as the base and then add the flavourings. Nonetheless, among the people bashing my ears over the issue a different recipe seems to be popular. I tried it and I can say that it is also delicious. Here it is:

Ingredients

• 1 cup Cheddar cheese
• 3 tablespoons milk
• 2 tablespoons butter
• 1 teaspoon prepared mustard
• Salt, pepper
• 1 egg yolk (optional)

Preparation

• Gently warm the milk and cheese together until the cheese melts
• Add the butter and continue cooking gently until it has melted into the cheese/milk mix
• Stir in the mustard, salt and pepper
• Stir in 1 egg yolk to make the mixture thicker and richer (optional)
• Spoon onto toasted bread and grill for about thirty seconds or until the topping bubbles and begins to brown

John's Notes
So which recipe do I prefer? I liked both actually but I think I'll stick with my roux-based recipe on preference. I'll leave you to choose which is your favourite. Ok, that's it, the Welsh Rarebit debate is over. Next week: do you crack open a boiled egg from the big end or the small end? Yes, I'm only kidding, everybody knows you should do it from the big end.

Printable PDF version of this recipe