Rarebit: Welsh Soul Food from a Memphis Restaurateur’s Family Recipe
Local Restaurateur Kevin Keough of Cafe Keough shares his Irish mother's scrumptious and soul-nourishing recipe for Welsh rarebit. Get ready to drool! Image: Visit Wales
Welsh Rarebit
Restaurateur Kevin Keough, Café Keough
One of Kevin’s favorite holiday dishes is one that his Irish mother used to make for him when he was a kid; it was a sauce of melted cheese and other savory ingredients poured over or served with toasted bread. “From Ireland, my mother brought over cuisine from the British Isles that helped warm the body,” says Kevin. “One of those dishes was Welsh rarebit. Simple, tasty, and cheesy — what more could a young boy want after a cold day working on our small farm?”
Welsh Rarebit
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/3 cup whole milk
- ½ cup beer
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 teaspoon dry mustard
- 6 ounces approximately 1 1/2 cups shredded Irish cheddar or any sharp cheddar
- 1 large egg yolk
- Sliced soda bread or hearty crackers
Instructions
- In a medium saucepan, melt the butter over a low heat. Whisk in the flour until well blended. Continue whisking for 2 to 3 minutes, until thickened.
- Slowly pour in the milk and beer and cook one more minute.
- Then add the Worcestershire, salt, pepper, paprika and dry mustard. Whisk to combine.
- After adding the spices, slowly whisk in the cheese until smooth. Remove from the heat and whisk in egg yolk.
- Serve over bread or use as a dip with crackers.
Nutrition
Bon appétit!
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