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Ingredients
For the Rarebit Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 1 bottle beer, such as Guinness
- 4 cups yellow/orange sharp cheddar cheese, shredded
- 2 teaspoons dried mustard
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- Hot sauce, such as Tabasco or cayenne pepper, to taste
- 12 slices whole grain, white and/or sourdough bread, sliced and toasted (I broil mine in the center of my oven on each side.)
For toppings
- Smoky bacon, baked on a slotted pan or rack-lined baking sheet at 375°F until crisp
- Pickled shallots or red onions (2 large shallots or 1 small red onion tossed with 1/2 cup red wine or cider vinegar, 1 tablespoon sugar and sea salt)
- Broccolini, tossed with salt, pepper, olive oil and red pepper flakes, and roasted
- Thick-cut (1/4-inch) slices beefsteak tomatoes with salt and pepper, grilled
- Crispy or fresh sage leaves
- Speck or cotto ham
- Fried eggs with salt and pepper or hard-boiled eggs, sliced
- Watercress
- Baby bib or gem lettuce, tossed in a lemon vinaigrette
- Grainy Dijon mustard
- Mango chutney, such as Patak’s
- Smoked almonds, chopped
- Chives, chopped
- Radishes, shaved or cut into matchsticks and sautéed in warm butter or served raw
Yield
Serves: 6 to 8 servings
Preparation
For the sauce, heat a small, cast-iron pot or Dutch oven over medium heat. Add butter and melt; whisk in flour then beer and reduce a minute or 2. Bring to a boil, stir in cheese and add seasonings.
Halve toasted bread corner to corner to make toast points, arrange on baking sheet/sheets, top with sauce and broil to brown cheese, serve immediately with toppings of choice.