Servings
Font
Back
Welsh Rarebit with Melted Leeks
5 from 3 votes

Welsh Rarebit with Melted Leeks

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 pieces of toast
Course: Snacks, Dinner
Cuisine: Vegetarian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.