Welsh Rarebit Sauce Recipe by Ruth Paget
A beer economy recipe, especially if you serve this sauce over toast made with spent grain from the beer making process. The Tuck Box Restaurant in Carmel-by-the-Sea, Califronia serves Rarebit Sauce to prepare you for a day of touring.
Serves 6
Ingredients:
-3 tablespoons butter
-1/4 cup flour
-1 teaspoon mustard
-1 teaspoon salt
-1 teaspoon pepper
-1 teaspoon cayenne
-2 cups stale ale beer
-1 pound grated cheddar cheese
-6 slices of bread
Steps:
1-Melt better in a saucepan. Blend in flour, mustard, salt, pepper, and cayenne.
2-Gradually add beer. Cook and stir over medium heat until the mixture comes to a boil is slightly thickened.
3-Add cheese and continue cook. Stir constantly until the sauce is thickened.
Serve over toast points (toast cut in half on a diagonal) that are lined up like French toast on an oval serving platter. Sprinkle freshly chopped parsley down the center of the toast.
(A Monterey County California Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
