Rarebit

Instructions

1. 1

   Preheat your broiler to high. Arrange an oven rack about 4-5 inches from the heating element. Place the bread slices on a baking sheet and broil for 1-2 minutes per side, until lightly golden and toasted. Remove from the oven and set aside.

2. 2

   In a small saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly. This creates a paste called a roux.

3. 3

   Gradually pour in the beer while whisking continuously to prevent lumps. Continue to cook and whisk for 2-3 minutes until the sauce thickens to a smooth, gravy-like consistency.

4. 4

   Reduce the heat to low. Add the shredded cheddar cheese a handful at a time, stirring until each addition is fully melted before adding the next. Once all the cheese is incorporated and the sauce is smooth, stir in the Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and black pepper. Remove from heat immediately. Do not let the sauce boil.

5. 5

   Generously spoon the warm cheese sauce over each slice of toasted bread, spreading it evenly to the edges.

6. 6

   Place the baking sheet back under the broiler. Broil for 1-2 minutes, watching very closely, until the cheese sauce is bubbly and develops lightly browned spots. It can burn quickly.

7. 7

   Remove from the broiler, garnish with fresh parsley, and serve immediately.