Welsh Rarebit (Gluten-Free)

Ingredients

• about 225 g Cheddar Cheese
• 1/4 cup Gluten-Free Beer or Milk
• 2 tablespoons Butter
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Worcestershire Sauce (gluten-free)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 slices Gluten-Free Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Grate the about 225 g of Cheddar Cheese and set it aside.
2. 2In a small saucepan (1.5-2 quart / 1500-2000 ml capacity), melt the 2 tablespoons of Butter over low heat (approximately 121.1°C / 120°C). Stir in the 1 teaspoon of Dijon Mustard and the 1/2 teaspoon of Worcestershire Sauce until they are well combined.
3. 3Gradually add the grated about 225 g of Cheddar Cheese to the saucepan, stirring constantly with a whisk or spoon. Continue stirring for 3-5 minutes, until the cheese is fully melted and the sauce appears smooth and uniform, without any lumps.
4. 4Pour in the 1/4 cup of Gluten-Free Beer or Milk, stirring continuously until the sauce becomes creamy and smooth. Stir in the 1/4 teaspoon of Salt and the 1/4 teaspoon of Black Pepper, then remove the saucepan from the heat.
5. 5While the cheese sauce is cooking, toast the 4 slices of Gluten-Free Bread in a toaster or under a broiler until they are golden brown and crisp, about 2-4 minutes per side.
6. 6Immediately place the toasted 4 slices of Gluten-Free Bread onto serving plates. Evenly pour the warm cheese sauce over each slice of toast and serve without delay.

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