welsh rarebit

45 minutes


  • Milk, 125 milliliters
  • Margarine, 25 grams
  • Toast, 2 slices
  • English Mustard, 3 tea spoons
  • 1 Egg Yolk
  • Flour, 10 grams
  • Cayenne Pepper, 2 pinches
  • Beer , 4 table spoons
  • Butter, 10 grams
  • Cheddar cheese, 4 oz
  • Worcester Sauce, 2 tea spoons
  • Salt, 2 pinches



Melt the margarine in a pan.

Add the flour and mix in with a wooden spoon.

Cook on a gentle heat for a few minutes without coloring.

Gradually add the cold milk and mix to a smooth paste.

Allow to simmer for a few minutes: add grated cheese.

Allow to melt slowly over a gentle heat until the mixture is smooth.

Add the yolk to the hot mixture and stir in and quickly remove from the heat.

Meanwhile, in a separate pan boil the beer and allow it to reduce to half a tbspn.

Add to the mixture with the other seasonings.

Allow the mixture to cool and spread on the four rectangles of buttered toast.

Place on a baking sheet and brown gently under the salamander and serve.

NB; Cheese contains a lot of protein and may become stringy and tough if heated for too long or at a high temperature.

Potato Starch for sale

other recipes by sylvia

similar recipes