🇬🇧 United KingdomCatalog recipe · Wales
Molten mustard-and-ale cheddar sauce, spiked with Worcestershire, grilled bubbling and blistered over toast until sharp enough to wake up a lazy lunch.
For 4 servings.
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Melt the butter in a small pan, whisk in the flour, and cook 1 minute to make a pale roux.
Pour in the beer gradually, whisking to a smooth, thick sauce.
Off the heat, stir in the cheddar a handful at a time until melted and glossy, then season with mustard powder, Worcestershire sauce and cayenne.
Let the sauce cool 2 minutes, then beat in the egg yolk.
💡 Adding the yolk to a too-hot sauce scrambles it — give it a minute off the heat first.
Toast the bread lightly, then spread the cheese mixture thickly right to the edges.
Grill under a hot broiler until bubbling and deeply spotted with brown.
Serve immediately, while the top is still cracking.
Recorded in Wales since the 1700s under the joking name 'Welsh rabbit,' likely poking fun at how rarely the poor could afford actual rabbit. What sets it apart from plain cheese on toast is the beer-and-mustard sauce base, whisked like a thin béchamel before the cheddar goes in.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.