Irish stout rarebit
photo by Jennifer Johnson
Rarebit is a traditional dish made with a savory sauce of hot melted cheese spooned over slices of toasted bread. The type of bread you use is up to you, but it must be hearty enough to hold up to the sauce or it will become too soggy. For added indulgence, top this dish with a fried egg.
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup Irish stout or similar beer
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded Kerrygold Dubliner with Irish Stout cheese
- 4 thick slices country bread
- 4 fried eggs, optional, for serving
- Preheat broiler.
- Place a medium saucepan over low heat. Add butter and when melted, whisk in flour. Cook, whisking constantly, for 1-2 minutes (do not let flour brown). Slowly whisk in Irish stout until completely incorporated. Add mustard, Worcestershire sauce, and season with salt and pepper. Whisk until smooth. Gradually add cheese, stirring constantly, until all of cheese is melted and sauce is once again smooth, about 5 minutes. Reduce heat to low.
- Meanwhile, place bread slices on a baking sheet and toast on both sides. Remove pan from oven and divide sauce over slices of bread.
- Transfer pan to oven and broil just until sauce is bubbling. Carefully remove pan and divide bread slices among serving plates. Top with a fried egg (if using) and serve immediately.