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California Rarebit


cup/60 ml whole milk
cup/60 g all-purpose plain flour
14 oz/400 g grated Fiscalini Cheddar or other mature raw cow's milk Cheddar cheese
1 cups/170 g fresh bread crumbs
1 tsp dry English mustard powder
1 tbsp Worcestershire sauce
cup/120 ml beer
1 egg, plus 1 egg yolk
1 sourdough baguette


Serves: 4


In a heavy saucepan over medium heat, gently bring the milk to a simmer. Add the flour and bring to a boil, stirring constantly until the sauce begins to thicken, about 5 minutes. Remove from the heat, add the cheese, and then return to the heat and stir constantly until the cheese is melted. Add the bread crumbs, mustard powder, Worcestershire sauce and beer. Season with salt. Continue cooking over low heat for about 3 minutes, or until the mixture just starts to separate from the side of the pan, somewhat like a choux pastry. Take the pan off the heat and let cool to room temperature. Place the mixture in the bowl of a food processor fitted with the blade attachment. Add the egg and egg yolk. Mix until blended and smooth. This mixture can be kept for several days if wrapped tightly and refrigerated. Slice the baguette in half lengthwise and set the halves cut-sides up on a baking sheet/tray. Spread the cheese mixture over the surfaces of the bread and broil/grill until golden brown. Cut each baguette half into four pieces and serve immediately.

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