Didn’t really want to cook a whole lot. But I had some bread from the other day, beer and some sharp cheddar. My solution became obvious.
Total cost: $1.04
Welsh rarebit, a classic dish of cheese sauce on toast, with beer, mustard, and Worcestershire sauce.
All this cooked into a sauce, and ladled over toast, then broiled in the oven for a bit:
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce, or more to taste
2 drops Tabasco, or more to taste
1 cup whole milk
½ cup beer
½ pound sharp Cheddar cheese, shredded
I went bare bones. Zero milk or flour in mine.
Is the bread specific?
Crusty. It’s just gotta be crusty. This doesn’t work with weak bread.
Was curious about the etymology.
It’s an interesting one
Interesting in Cologne there’s “Halve Hahn”. It could be translated to “half a chicken” but it’s also bread and cheese.
Legit my lunch tomorrow. Looks good
I remember being enamored with the concept of this as a child, but never getting to have any. Maybe I’ll have to make some!
It’s stupid simple to make. Biggest issue is finding a crusty bread.
Comfort food from my Gran. Always a staple in the cold months.
How is the beer used in this dish??
It’s the liquid you melt the butter and mix the mustard and Worcestershire into before adding the cheese. It’s a tiny amount of beer. Just enough to get the cheese liquid.
The cheese is melted into a sauce with the beer and then poured over the bread. There’s usually some other flavouring too like mustard and Worcestershire sauce.
I had both spicy brown mustard and Worcestershire in there. Along with some Tabasco.
Ooh, a dash of tobacco does sound good. Gonna have to try that tomorrow
Please no. Tabasco or some other hot sauce. But never the devil’s leather weed.
Stupid autocorrect 😒
Although not how I’d do it, thinking about it now, a little smokiness in there would be good
Two drops of liquid smoke. The last time I made this I used some smoked cheddar that I had made.
Rarely
