Prep 15 mins
Cook 0 mins
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.
- 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
- Heat the cheese, beer and butter over low heat, stirring, until it melts.
- Add mustard and a splash of Worcestershire sauce.
- Meanwhile, be toasting bread.
- Pour sauce over toast and serve.
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
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.
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!