From the Kitchen of Rachel Sipchen
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1 tsp. dry mustard
2/3 cup milk
3/4 cup flat beer
1 1/2 cups packed grated medium-sharp cheddar (about 6 oz.)
4 slices whole grain bread, toasted
paprika
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Melt butter in small heavy saucepan over medium heat. Add flour; whisk till smooth.
Cook 30 seconds.
Whisk in mustard.
Gradually add milk, then beer, whisking till smooth.
Bring sauce to boil, whisking frequently.
Reduce heat to medium-low and simmer till sauce coats spoon thickly, about 5 minutes, stirring
occasionally.
Remove from heat. Add 1/2 of cheese and stir till melted and smooth.
Add remaining cheese and stir till melted and smooth; set over low heat if necessary.
Overlap 2 slices of toast on each plate;
ladle rarebit over.
Sprinkle with paprika and serve.
Makes 2 servings;
can be doubled.
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