Welsh Rarebit Recipe

Yesterday Mike and I had a little midnight snack! We aren’t really midnight snackers, but I had just finished watching Blue is the Warmest Color and was feeling peckish – there are a lot of spaghetti shots in the movie. Which is very long and very French and very much full of sexy lesbian scenes. It won a Palme D’or in 2013 and is very highly regarded, except on Netflix, where it has a rating of one star. When Mike suggested it I was a little skeptical but was very quickly drawn in. Mike not so much because he fell asleep. The acting was excellent so I recommend it if you like foreign films about the exquisite ecstasy of falling in and out of love.

Anyway, when I finished the movie and woke Mike up, we decided we’d have a little bit of fun and shoot a post, casual style. I’ve always wanted to make Welsh rarebit and we magically had all of the ingredients in the fridge, so we went for it! Welsh rarebit, or rabbit, as it’s called sometime, is a classic British dish of melty beer-y cheese on toast. It sounds pretty simple but like most simple things in life, it is absolutely bomb, especially at 2 in the morning. Welsh rarebit is so much more than cheese on toast, especially when you use quality ingredients. You need good bread and you defintely need aged cheddar.

Cheesy toast forever!
xoxo steph

In a small sauce pan, melt the butter over medium heat. When melted, stir in the flour and cook for 1-2 minutes, until completely smooth and incorporated. Whisk together the IPA, milk, and dijon in a liquid measuring cup and slowly incorporate in a thin stream, whisking constantly. Whisk occasionally until the sauce thickens and comes to a gentle simmer. Stir in the cheese until melted and then remove from the heat and whisk in the egg yolk. Taste and season. Pour or spread onto lightly buttered toast of choice. Enjoy immediately!

Notes: We only had IPA in the fridge so we used that – traditionally porter or ale is used. We liked the slight bitterness that the IPA brought to the party. Also, classically dry mustard is used, as well as a bit of Worcestershire. If, like us, you aren’t going to finish all the sauce, pop it in the fridge and later on, when you’re hungry, either heat it up over low heat or spread it on toast and then broil it for extra delicious rarebit!

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