Welsh Rabbit

Ingredients for Welsh Rabbit

• 16 (1/3-inch-thick) diagonal baguette slices

• 3 tablespoons unsalted butter, softened

• 1 tablespoon plain flour

• 120ml porter or ale

• 60ml whole milk

• 1 teaspoon dry mustard

• 1/8 teaspoons black pepper

• 170g extra-sharp Cheddar, coarsely grated (about 350ml )

• 1 large egg yolk

How to make Welsh Rabbit

Preheat grill.

Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Grill 4 to 6 inches from heat until golden brown, 1 to 4 minutes.

Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.

Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.