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INGREDIENTS
3 Tbs all purpose flour
3 Tbs salted butter
1 cup of beer, your choice but an amber or dark is best (may sub white wine or apple cider)
1/2 tsp black pepper
1/4 tsp cayenne
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/4 tsp nutmeg (optional)
8 oz sharp cheddar
chives, chopped for garnish
1 baguette cut into 1 inch slices
3 Tbs salted butter
1 cup of beer, your choice but an amber or dark is best (may sub white wine or apple cider)
1/2 tsp black pepper
1/4 tsp cayenne
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/4 tsp nutmeg (optional)
8 oz sharp cheddar
chives, chopped for garnish
1 baguette cut into 1 inch slices
INSTRUCTIONS
- In a medium sauce pan heat butter and flour over medium heat and stir constantly with a whisk until the roux turns a golden color and smells nutty.
- Add beer and stir well with whisk.
- Add pepper, cayenne, mustard, Worcestershire sauce and nutmeg, bring to a simmer.
- Add cheddar and stir well.
- Continue to cook until cheese is melted and sauce is well developed.
- Turn heat to low and stir occasionally while toasting baguette.
- Toast baguette either in a conventional toaster, toaster oven or under a broiler until golden.
- You may also toast bread in a skillet by coating bread with a light coat of olive oil or butter and browning on one side.
- Serve by plating bread, drizzling or pouring amazing cheese sauce over bread and sprinkle with chives.
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