Time 20m Yield 2 servings Number Of Ingredients 11 Steps:
Chopped fresh chives, for sprinkling Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm. To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes. Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk. Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.
Time 25m Yield 8 Number Of Ingredients 11 Steps:
Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes. Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side. Place under the preheated broil until bubbling and golden, 2 to 3 minutes.
Time 25m Yield 4 servings as a side dish Number Of Ingredients 11 Steps:
In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
Time 20m Yield 6 Number Of Ingredients 10 Steps:
Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Time 12m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Preheat a broiler. Place the bread slices on a baking sheet. Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side. Remove from the broiler. In a small saucepan over medium heat, combine the cheddar and the dark ale. When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes. Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter. Pour the cheese mixture over the toasts so they are covered completely. Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes. Remove from the broiler and serve piping hot.
Time 20m Yield Serves 2 Number Of Ingredients 0 Steps:
Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan. Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!! Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily. Leave to cool a little, and meanwhile toast the bread on one side only. Spread the rarebit over the untoasted side and brown under a hot grill. This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour. (From www.welshholidaycottages.com)
Time 30m Number Of Ingredients 8 Steps:
In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat the oven grill. Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler. Melt, stirring occasionally, until smooth and well mixed. Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.
Time 20m Yield 4 or more servings Number Of Ingredients 8 Steps:
Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce. When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point). Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
Yield Makes 8 savory-course servings Number Of Ingredients 9 Steps:
Preheat broiler. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 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.
