Welsh Rarebit
Ingredients
Directions
In a saucepan, combine the cheese and ale.
Heat over low heat, stirring until the cheese melts and the mixture is smooth.
Season with coarse sea salt to taste.
Serve hot over toasted bread.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- American cheese
- Melts into a smooth, rich sauce that gives the rarebit its body and fat.
- Ale
- Thins the melted cheese and adds malty, slightly bitter flavor.
The step that matters
Heat over low heat, stirring until smooth. High heat makes the cheese proteins tighten and squeeze out fat, leaving the sauce grainy or oily. Gentle heat and constant stirring let the cheese melt evenly into a smooth emulsion.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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