Toast with cheese beer sauce recipe


There are many humorous explanations for the name of the southern UK classic. One explanation is that it was originally called Welsh rabbit because rabbit was substituted for other meat by poor, and Welsh were often too poo to even afford rabbit but would instead eat cheese while another explains the use of the name rarebit because it would be a “rare bit” for a Welshman to have cheese to make this. Either way, a Welshman may not be amused, but this dish reveals the simplicity and dependence on dairy of many of the early U.K recipes.

  • Yield: 12 portions (5 ounces/portion)


  • 20 fl oz Brown Ale
  • 1 Tbsp English Mustard
  • 3 Tbsp Worcestershire Sauce
  • 4 oz Unsalted Butter
  • 4 oz A.P. Flour
  • 40 fl oz Milk
  • 1.5 lbs Cheddar Cheese, grated
  • Salt and Black Pepper, to taste
  • 6 Egg Yolks
  • 15 slices of Pullman Bread, toasted and cut in quarters to yield 4 triangles each Worcestershire Sauce, to taste
  • 2 Tbsp Parsley, minced
How to Make It
  1. Preheat broiler/salamander or oven on broiler setting.
  2. In a small saucepan, combine the brown ale, English mustard, and Worcestershire sauce, and slowly reduce over a medium-low flame until this mixture thickens (reduce by about 75%).
  3. In another saucepan, make a white roux with the butter and flour, and set aside to cool.
  4. In a separate pot, carefully bring the milk to a simmer over a medium flame, and then whisk it into the cooled roux.
  5. Bring the milk/roux mixture to a gentle simmer over a medium flame and, once reached, lower the heat to thicken the mixture.
  6. Cook this mixture over a low flame for 20 minutes; add water if it gets too thick, and be sure to stir regularly to prevent scorching the bottom.
  7. Once the mixture has been cooked for 20 minutes, remove it from the heat and melt in the grated cheese, whisking to make a smooth sauce.
  8. Add the beer, mustard, and Worcestershire sauce reduction to the cheese sauce, and whisk to combine.
  9. Season the sauce with salt and pepper, if necessary.
  10. While still whisking, mix in the egg yolks to yield a thick, smooth cheese sauce.
  11. Place 4 triangles (one piece of toast) in each of 12 ovenproof casseroles (oval casseroles are traditionally used).

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