Scottish (Or English) Rarebit

Debbie R.'s Note:

We always eat this in the traditional Scottish style--over buttered toast--rather than the English or Welsh versions. Very yummy stuff. For the toast, use about 4 slices of a hearty, whole wheat bread.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 9 ounces grated cheese (Chesire, Lancashire or Smoked Applewood Cheddar, latter is really good)
• 6 tablespoons beer
• 1 tablespoon butter
• 1 tablespoon Dijon mustard
• Worcestershire sauce

Directions:

1. Heat the cheese, beer and butter over low heat, stirring, until it melts.
2. Add mustard and a splash of Worcestershire sauce.
3. Meanwhile, be toasting bread.
4. Pour sauce over toast and serve.

Reviews

[Andi of Longmeadow Farm]

Oh rarebit, oh rarebit where forever art thou? This is the epitome of English preparation. I adored this for so many reasons. One cheese, you must make this with the instructed cheeses, and mixed with the dijon, beer, and butter, is a bit of heaven on a crusty piece of bread! Made this for son#2 because he was hungry and ate 3 servings. (He had just finished a 1/2 marathon). Made for ZWT 6 Zee Zesties 2010

[appleydapply]

We really liked this. I used an aged English cheddar for the cheese, and a mild beer. A tablespoon of dijon seemed huge when I scooped it out - so I only added 1/2 T. We served over whole wheat toast; the kids and I loved the sauce but not the toast so I really think this deserves a better toast such as a crusty white bread.

[PinkCherryBlossom]

This makes a very rich tasty savoury cheese sauce (albeit a very thick one!)I used newcastle brown ale in the sauce and the taste of it really came through, I wouldn't recommened using lager or a cheap beer as it would detract from the dish. I served mine on plain wholemeal but I think it would be amazing over baked beans or a jacket potato. I did find that a portion of the sauce was too rich and much I think this would better serve three. This is still a keeper though!