I just demonstrated how to cook this very simple cheddar and beer spread on Good Day Google Plus, Chef Dennis' live hangout on air show on Google Plus. It was my first time appearing on his show and I was excited and honored! This sauce is dead simple and although I love it as a snack it also makes an amazing spread for your next burger. In fact, I made some sirloin burgers tonight and spread it on our buns, then toasted it. It made for a much sexier picture of my Welsh rarebit than the one we initially took (on toast), which is why you'll see the spread featured with a burger in the picture.
What in the funk is Welsh Rarebit? Well, deliciously sharp aged cheddar -- not to mention amber ale -- do make the taste of it a little funky, but it's a fabulous and subtle funk and pairs perfectly with tangy mustard and spicy cayenne. Plus, it's really easy. Try it. If you like sharp cheddar at all you'll love it. So, it's a rich cheese sauce that became popular in the United Kingdom around four hundred years ago. It is served either spread on toast and then broiled, or a thinner version is often served as an alternative to the traditional Swiss cheese fondue. If you'd like to serve it as an alternative to Gruyere fondue I've included a method in the recipe.
4 ounces sharp cheddar cheese, grated
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
6 ounces pale ale or other ale or lager
1 Teaspoon worcestershire sauce
½ Tablespoon dijon mustard or 1 Teaspoon mustard powder
¼ Teaspoon cayenne powder
1. In a saucepan over low heat, melt butter. When butter is thoroughly melted, whisk in flour.
2. Cook, whisking constantly, until the flour turns golden.
3. Whisk in beer, mustard and worcestershire sauce.
4. Whisk grated cheese in a pinch at a time.*
5. Spread on toast, then broil under the broiler for 2 - 3 minutes. Serve and enjoy.
*If you wish to enjoy this as a fondue you can thin it out with up to ¾ cups half n half or ½ cup milk until fondue reaches desired consistency and serve with crostini.
I hope you enjoy this recipe and I welcome your feedback!