Cooking with Chef Hermann: Welsh Rarebit
- 2TB Butter
- 1 Shallot, finely chopped
- 1 TB Flour
- 2 tsp. Dry Mustard
- ½ tsp. Black Pepper
- 10 oz. Cheddar Cheese, shredded
- ½ C Brown Ale
- 1 TB Worcestershire Sauce
- 4 – Bread Slices, ½” thick, toasted
- 1 TB Chopped Chives
Melt butter in saucepan and add shallots, cook until tender.
Add the flour, dry mustard and black pepper. Stir occasionally for 1 minute. Add the cheese, ale and Worcestershire sauce. Cook over moderately low heat until cheese melts.
Spoon the cheese mixture over the toasts and broil until bubbly. Garnish with chopped chives.