AI-generated
Welsh Rarebit — Toast with Cheese and Mustard Sauce
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Source: https://recipheon.com/en/recipes/breakfast/welsh-rarebit-toast-with-cheese-and-mustard-sauce
About this recipe
Welsh rarebit is crisp toast topped with a thick mature cheddar and mustard sauce. This version uses milk, without beer or alcohol. A pale roux gives the sauce a consistency that stays on the bread, while melting the cheese off the heat keeps it smooth. Toast the large slices on both sides first so they retain a dry, lightly crisp base beneath the creamy topping. Finish briefly under the upper broiler: the sauce should bubble and develop browned spots. These ingredients make four slices of rarebit, one per serving.
Ingredients
Toast and Sauce
240 g white wheat bread, four large slices about 1.5 cm thick, weighed before toasting
200 g aged full-fat cheddar, in a block
200 ml milk (3.2% fat)
20 g unsalted butter (82% fat)
20 g type 500 wheat flour
15 g smooth Dijon mustard with no added wine or alcohol
¼ teaspoon ground black pepper, approximately 0.5 g
Steps
Preheat the oven's upper broiler to 240°C; if this setting does not allow a temperature to be selected, set it to high. Position the rack so the bread will be about 15 cm below the element. Finely grate the cheddar so it blends easily into the sauce.
Arrange the four slices side by side on a metal baking sheet without parchment paper. Toast under the broiler for about 2–3 minutes per side, until the surfaces are dry and lightly golden. Remove the baking sheet, leaving the bread on it while you make the sauce. Keep the broiler on.
AI-generated Melt the butter in a small saucepan over medium-low heat. Add the type 500 wheat flour and whisk for 1–2 minutes, until it forms a pale, smooth roux; do not brown it. Gradually pour in the milk, whisking vigorously throughout so no lumps form. Bring to a gentle boil, then cook over low heat for about 3–4 minutes, stirring, until the sauce thickens noticeably and coats the whisk.
Remove the saucepan from the heat. Add the grated cheddar in several batches, stirring after each addition until melted. Stir in the Dijon mustard with no added wine or alcohol and the pepper. The sauce should be smooth, thick, and easy to spread; do not bring it to a boil after adding the cheese, so it does not split.
AI-generated Divide the sauce among the four toasted slices. Spread it in an even, thick layer right to the bread's edges to protect them from burning under the broiler. Leave the slices side by side on the same baking sheet.
AI-generated Return the baking sheet to the preheated broiler for about 3–5 minutes. Watch the toast: the sauce should bubble and brown in spots, but the bread's edges must not burn. Remove and serve immediately, one slice per serving.
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