Welsh Rarebit

Ingredients

• 8 ounces Cheddar Cheese (grated)
• 1/2 cup Ale
• 2 tablespoons Butter
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon Dry Mustard
• 1/4 teaspoon Black Pepper
• 4 slices Toast

Instructions

1. 1In a medium saucepan (e.g., 2-quart / 2-liter capacity), melt the 2 tablespoons of butter over low heat (approximately 250-275°F / 120-135°C). Once the butter is melted, add the 1/2 cup of ale to the saucepan. Stir constantly with a whisk for 1 minute to combine the butter and ale.
2. 2Reduce the heat to very low (approximately 200-225°F / 95-105°C). Add the 8 ounces of grated Cheddar Cheese, 1 teaspoon of Worcestershire Sauce, 1/2 teaspoon of Dry Mustard, and 1/4 teaspoon of Black Pepper to the saucepan. Stir continuously with a wooden spoon or spatula until the cheese is completely melted and the mixture forms a smooth, thick sauce, which should take about 3-5 minutes; do not allow the sauce to boil.
3. 3Arrange the 4 slices of toast on a broiler-safe baking sheet. Evenly spoon or pour the hot cheese sauce over each slice of toast, ensuring full coverage.
4. 4Preheat your broiler to high (typically 500-550°F / 260-290°C). Place the baking sheet with the rarebit under the preheated broiler, about 4-6 inches (10-15 cm) from the heat source. Broil for 2-3 minutes, watching constantly, until the cheese sauce is bubbly, hot, and lightly golden brown on top.
5. 5Carefully remove the baking sheet from the broiler. Serve the Welsh Rarebit immediately while hot.

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