Recipe: Welsh rarebit on rye sourdough By Amanda Laird Food writer · NZ Herald ·
5 Sep, 2012 05:00 PM Quick Read
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Save Share this article Copy Link Email Facebook Twitter/X LinkedIn Reddit Welsh rarebit on rye sourdough. Photo / Babiche Martens
Serves 8
50g butter 50g plain flour 200ml dark ale 250g aged cheddar 2 Tbs sour cream 2 Tbs Worcestershire sauce 2 tsp English mustard 8 slices rye sourdough Fresh thyme and black pepper to garnish
1 Heat the butter in a saucepan then stir in the flour - cooking for 3 minutes.
2 Warm the beer in
a separate saucepan. Gradually add to the flour while whisking continuously until smooth.
3 Whisk in the cheddar, sour cream, Worcestershire sauce and mustard. Season.