- 1). Grate 2 cups of cheddar cheese or cut it into chunks. Aged cheddar works best.
- 2). Place 1/4 cup heavy cream into a double boiler and heat until boiling. Add 1 tbsp. of beer or ale and return it to a gentle boil.
- 3). Turn the burner off and add 1/2 tsp. of Worcestershire sauce, 1 tsp. sharp mustard and the cheese. Mix thoroughly.
- 4). Stir in two egg yolks until smooth. Place the double boiler over low heat if the cheese has not melted completely and stir until smooth.
- 5). Allow the rarebit to cool overnight or for 3 hours at the very least to develop its flavor. Serve warm over thick toast or spread on the toast and place under a broiler to melt the rarebit until golden and bubbling.
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