recipe - Welsh rarebit - Keith Floyd

Welsh rarebit

The ultimate cheese on toast from the one and only Keith Floyd. Travel back in time with this traditional teatime treat.


25g butter
25g flour
150ml oz milk
175g cheddar cheese, grated
150ml oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast

Preparation method

Make a roux with the butter and flour, and leave to cool.
Bring the milk to the boil, then whisk it into the roux.
Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
Add the cheese, beat in and remove from the heat.
Reduce the ale, English mustard and Worcestershire sauce.
When thick, add this mixture to the cheese sauce.
Season well with salt and pepper and beat in the egg yolks.
Spoon on to the slices of toast and grill until bubbling.
Serve with extra Worcestershire sauce handed separately.




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