The Whip Taverns Welsh Rarebit

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup ale
• 2 cups heavy cream
• 2 tablespoons worcestershire sauce
• 1 tablespoon dry mustard
• 2 ounces cheddar cheese, shredded
• 3 ounces stilton cheese
• 1 (8 ounce) baguette, thinly sliced on the bias and toasted

Recipe

• 1 in a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
• 2 use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
• 3 whisk in the heavy cream, worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and stilton cheeses.
• 4 continue cooking until the mixture is smooth; remove from heat.
• 5 transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
• 6 serve with the toasted baguette slices (crostini).