Welsh Rarebit with Cheddar Ale Sauce

Ingredients · 4 servings

• 60 gUnsalted butter
• 40 gFlour
• 240 gAle
• 200 gExtra-sharp cheddar cheese
• 15 gEnglish mustard
• 10 gWorcestershire sauce
• 2 gTabasco sauce
• 220 gEnglish muffins
• 200 gBacon
• 5 gParsley

Equipment

stovetop, toaster, chef knife, cutting board, measuring cups, measuring spoons, saucepan, skillet, spoon, tongs, whisk, wooden spoon

Instructions

1. 1
   Prep ingredients

   Measure the butter, flour, ale, cheese, mustard, Worcestershire, Tabasco, parsley, bacon, and split the English muffins; set a saucepan and whisk on the stovetop. · 5 min

   What to look for: smooth pale paste

2. 2
   Cook roux

   Melt the unsalted butter in the saucepan over low heat, add the flour, and whisk steadily to form a smooth roux. · 2 min

   What to look for: smooth and pale

3. 3
   Add ale

   Whisk in the ale, increase to medium heat, and let the mixture come to a boil while whisking constantly. · 3 min

   What to look for: thickened and bubbling

4. 4
   Melt cheese

   Reduce to low heat, add the extra-sharp cheddar, English mustard, Worcestershire sauce, and Tabasco, and stir until melted and hot without boiling. · 4 min

   What to look for: silky and glossy

5. 5
   Assemble serve

   Cook the bacon in a skillet over medium heat until crisp, toast the English muffins, spoon the cheese sauce over them, garnish with parsley, and serve with the bacon. · 8 min

   When it is done: Bacon is fully cooked when crisp and the fat is rendered; internal temperature reaches 63°C.