Welsh Rarebit

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ¾ cup whole milk
• ½ cup pale ale or brown ale
• 8 ounces sharp cheddar cheese, finely grated
• 1 teaspoon english mustard powder
• ½ teaspoon worcestershire sauce
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper, freshly ground
• 8 slices thick-cut bread (sourdough or white), sliced 0.75-inch thick
• 2 tablespoons butter, for toasting
• 2 tablespoons fresh parsley, roughly chopped

Instructions

1. 1

   Set a 10-inch heavy-bottomed saucepan over medium heat. Add 2 tablespoons of butter and let it melt, swirling the pan until the foaming subsides, about 1 minute.

2. 2

   Sprinkle 2 tablespoons of all-purpose flour directly into the melted butter, stirring constantly with a wooden spoon. Cook this roux for 1-2 minutes, stirring continuously — you're looking for it to turn light golden and smell toasty, like baked cookies. This removes any raw flour taste.

3. 3

   Slowly pour in 0.75 cup of whole milk while whisking constantly to break up any lumps. Continue whisking until the mixture is completely smooth, about 30 seconds. You should hear the whisk scraping the bottom of the pan — this ensures no clumps form.

4. 4

   Add 0.5 cup of pale ale or brown ale, whisking as you pour. The sauce will bubble slightly as the alcohol begins to cook off. Simmer over medium heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon, about 4-5 minutes. You should be able to drag a spoon through the sauce and have the trail stay briefly visible.

5. 5

   Remove the pan from heat. Stir in 8 ounces of finely grated sharp cheddar cheese in 3 additions, stirring until each addition completely melts and incorporates before adding the next. The cheese should melt smoothly into the warm sauce — if it clumps, it means the pan is too hot, so let it cool for 20 seconds before continuing.

6. 6

   Add 1 teaspoon of english mustard powder, 0.5 teaspoon of worcestershire sauce, 0.125 teaspoon of cayenne pepper, 0.25 teaspoon of sea salt, and 0.125 teaspoon of freshly ground black pepper. Stir thoroughly and taste — the sauce should taste boldly savory with a gentle spice prickle on the back of your throat and a slight heat from the mustard. Adjust seasoning if needed.

7. 7

   While the sauce finishes, set a 12-inch cast iron skillet or griddle over medium-high heat. Lightly butter both sides of 8 slices of thick-cut bread (sourdough or white, sliced 0.75-inch thick). Toast the bread for 2-3 minutes per side until golden brown and crispy on the outside — you want enough color to support the weight of the sauce without becoming hard.

8. 8

   Arrange the hot toast on a serving platter or individual plates. Spoon the cheese sauce generously over each slice, creating a small pool on top that drapes slightly over the edges. The sauce should still be warm and pourable — if it has begun to thicken too much, add a splash of milk and stir over low heat to loosen it.

9. 9

   Finish with 2 tablespoons of roughly chopped fresh parsley scattered over the top. Serve immediately while the toast is still warm and crispy underneath the creamy cheese sauce — the contrast between textures is essential to the dish.

Tools you’ll need

• 10-inch heavy-bottomed saucepan
• wooden spoon
• whisk
• box grater or microplane
• 12-inch cast iron skillet
• serving platter or individual plates

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