- 4
- 10 mins
- 20 mins
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 leeks, thinly sliced and washed thoroughly
- Salt
- 2 tablespoons all-purpose flour
- 1/3 cup whole milk
- 1/3 cup ale or porter
- 1 teaspoon Grey Poupon Dijon Mustard
- Pinch of crushed red pepper flakes
- 2 dashes of Worcestershire
- 3/4 cup shredded Comte or Gruyere cheese
- 1 whole egg yolk
- Salt
- Fresh parsley, chopped
Preparation
Step 1
If you don’t know what it is, Welsh Rarebit is basically a beer sauce that’s typically poured over a piece of toast. I love melted leeks so I added that to the bread for a bit of an onion flavor.
Directions
In a small saute pan, set over medium-low heat, melt 1 tablespoon of butter. Add the leeks and a few pinches of salt. Cook slowly, stirring regularly, until softened, about 7 to 10 minutes.
To a medium saucepan, set over medium heat, melt the remaining 2 tablespoons butter. When melted, stir in the all-purpose flour and cook for about 1 minute. Pour in the milk and whisk until combined and thickened, about 1 minute. Pour in the beer and again give it a good whisk. Cook the sauce for an additional minute or so. During this time it will thicken slightly. Mix in the shredded cheese and egg yolk; stir until cheese has melted. Give it a taste and adjust the salt to your liking. I added about 1/2 teaspoon of salt.
Divide the melted leeks among the slices of toasted bread. Top with a few spoonfuls of the welsh rarebit and garnish with a sprinkling of Italian parsley.