Welsh Rarebit

A pub classic from across the pond, Welsh rarebit is the grown-up cousin of cheese on toast: a savory sauce of sharp aged cheddar melted with beer, egg yolk, mustard, and a pinch of cayenne, spooned hot over toast. This version dresses it up with toasted walnuts, crisp apple, and bright steamed broccoli.

The secret to a silky sauce is gentle heat. Melt the cheddar in a double boiler so it stays smooth, since direct heat turns cheese grainy and oily. Warm the beer before whisking it into the egg yolks, which tempers them so they enrich the sauce instead of scrambling.

Stir it all together until glossy, then spoon over toast. The walnuts add crunch, the thin apple slices a sweet-tart bite, and the broccoli a fresh, green contrast to all that molten, beery cheese.

Chef Tips

• Melt the cheese over a double boiler, never direct high heat, so the sauce stays smooth rather than grainy and greasy.
• Warm the beer before adding the egg yolks, and stir constantly, so the yolks thicken without scrambling.
• Use a sharp, well-aged cheddar for the boldest flavor.
• Spoon the sauce over the toast while it is hot and pourable, since it stiffens as it cools.

Variations

• Run the topped toast under the broiler for a bubbly, browned finish.
• Top with a poached egg to make it a buck rarebit.
• Use a stout or ale for a deeper, maltier sauce.