- 1
- 10 mins
- 20 mins
Ingredients
- Cheese Sauce:
- 3 tablespoons unsalted butter
- 1 garlic clove, smashed
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 1 cup dark ale (such as New Castle, nothing hoppy)
- 1 3/4 cups shredded 2-year-aged cheddar cheese (6 ounces cheese)
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Tabasco
- Kosher salt and freshly ground black pepper, to taste
- Welsh Rarebit:
- 1/3 cup celery leaves (from 1 bunch celery)
- 3 to 4 scallions, green parts only, finely sliced lengthwise and soaked in cold water
- Four 3/4-inch-thick slices of good, crusty bread (such as a boule or levain), toasted
- 4 lemon wedges
Preparation
Step 1
1. Make the cheese sauce: In a medium saucepan, heat the butter, garlic and bay leaf over medium heat. When the butter begins to foam, gradually add the flour, stirring constantly with a wooden spoon. Cook until bubbling and thickened, creating a blond roux (no browning), 3 to 4 minutes.
2. Slowly add the beer to the roux and bring to a boil, constantly stirring until a thick sauce forms, 1 to 2 minutes. Remove from the heat and immediately stir in the shredded cheddar, Worcestershire and Tabasco. Return the saucepan to low heat, stirring often, until the cheese is just dissolved, 1½ minutes. Remove from the heat and adjust the seasoning with salt and pepper, then transfer to a small bowl. Cover the cheese sauce with plastic wrap, letting the wrap directly touch the sauce, and chill in the fridge until it sets, a minimum of 30 minutes and up to 3 days. Makes 1½ cups.
3. Make the Welsh rarebit: Ten minutes before serving, preheat the oven to broil and remove the cheese sauce from the fridge.
While the oven is heating, in a small bowl, toss together the celery leaves and scallions; set aside.
4. Line a rimmed baking sheet with aluminum foil and arrange the toasted bread slices in a single layer. Slather a generous amount of cheese sauce over each slice, then broil until the sauce begins to bubble and blister, 2 to 2½ minutes. To serve, top each Welsh rarebit with the celery-scallion garnish and plate the lemon wedges alongside.