Welsh Rarebit, circa 1930
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- 2 tbsp. softened butter
- 2 tbsp. flour
- 2 cups milk
- 2 tsp. dry mustard
- 3/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 1/8 tsp. cayenne pepper
- 3 cups grated american or cheddar cheese
- 2 eggs, beaten
- 1/4 tsp. chopped brined hot peppers, optional
Whisk about 1/4 cup of the sauce into beaten eggs to temper them. Return egg mixture to rarebit and whisk to combine. Set pan over low heat and continue cooking, whisking constantly, til eggs are cooked and rarebit is heated through, about 2 minutes. Don’t boil. Add peppers if desired. Serve Welsh Rarebit on toast or Pilot crackers, a crunchy “down east” favorite in New England.
Note: you can substitute 1 tsp. of prepared mustard for the dry mustard. Adjust seasonings to taste.