Welsh Rarebit with Melted Leeks
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 pieces of toast
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Cuisine
Vegetarian
Welsh Rarebit with Melted Leeks
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 tablespoons unsalted butter divided
- 2 leek thinly sliced and washed thoroughly
- salt
- 2 tablespoons all-purpose flour
- 1/3 cup milk whole
- 1/3 cup ale or porter
- 1 teaspoon Dijon mustard Grey Poupon brand
- Pinch crushed red pepper flakes
- 2 Worcestershire sauce dashes
- 3/4 cup Comté cheese shredded, or Gruyere cheese
- 1 egg whole yolk
- salt
- parsley fresh, chopped
Instructions
- In a small saute pan, set over medium-low heat, melt 1 tablespoon of butter. Add the leeks and a few pinches of salt. Cook slowly, stirring regularly, until softened, about 7 to 10 minutes.
- To a medium saucepan, set over medium heat, melt the remaining 2 tablespoons butter. When melted, stir in the all-purpose flour and cook for about 1 minute. Pour in the milk and whisk until combined and thickened, about 1 minute. Pour in the beer and again give it a good whisk. Cook the sauce for an additional minute or so. During this time it will thicken slightly. Mix in the Dijon mustard, pinch of crushed red pepper, Worcestershire, shredded cheese and egg yolk; stir until cheese has melted. Give it a taste and adjust the salt to your liking. I added about 1/2 teaspoon of salt.
- Divide the melted leeks among the slices of toasted bread. Top with a few spoonfuls of the welsh rarebit and garnish with a sprinkling of Italian parsley.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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