• 16 diagonal baguette slices (about 1/4” to 1/3”)
• 3 tablespoons unsalted butter
• 1 tablespoon flour
• 1/2 cup porter
• 1/4 cup milk (use whole milk for a creamier texture)
• 1 teaspoon dry mustard
• 1/8 teaspoon black pepper
• 1 1/2 cups grated cheddar (sharper is better)
• 1 large egg yolk

You will need 8 Rarebit dishes for this recipe.

Welsh Rarebit 12 oz. Photo courtesy of Tuxton

Preparation

1. Preheat broiler.
2. Spread one side of bread slices with 2 tablespoons butter (total). Broil, butter side up, until golden.
3. Melt 1 tablespoon butter in a heavy saucepan over low heat. Add flour and cook, whisking constantly, until combined. Add beer and milk and whisk until smooth. Then add mustard, pepper, and cheese. Simmer over low heat until cheese melts into a creamy sauce.
4. Remove from heat and immediately whisk in yolk.
5. Place toast in 8 rarebit dishes and pour cheese sauce over. Place back in broiler until cheese is brown and bubbly.
6. Serve immediately.

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