Yields 6 pieces
Active = 30min, Prep = 30mins, Total = 60min
- 6pc Good Sourdough, sliced about 1.5cm
- 24g Butter
- 24g Flour
- 0.25g / 1pinch Chili Powder
- 200ml Lager Beer
- 120g Emmental Cheese, grated
- 120g Cheddar Cheese, grated
- 40g Parmesan Cheese, grated
- 10g Worcestershire Sauce
- 10g Dijon Mustard
- 5g Salt
- 2g Freshly Ground Black Pepper
- 75ml White Truffle Maple Syrup
- In a saucepot over medium heat, melt the butter and then whisk in the flour until no flour is visible. Cook the flour and butter mixture for about 1min then add the chili powder.
- Slowly whisk the beer into the butter and flour about 50ml at a time being sure that the previous 50ml is fully incorporated and no lumps are visible before adding the following 50mL.
- Once all the beer is incorporated, whisk in the grated cheeses. Continue to whisk until all the cheese is melted and the sauce is uniform and homogenous (it will be quite thick).
- Mix in the Worcestershire, Dijon, salt and pepper then transfer to a container with a lid or a small bowl and cover with clingfilm. If using immediately, then let it sit on the counter for 30min or just until the mix is set and room temperature. Alternatively, the mix can be made in advance and kept in the fridge until you are ready to use it.
- When you are ready to make the rarebit, preheat your broiler to high. Slightly toast you sourdough either in the broiler or in a toaster. Spread the cheese mix on the toast with a knife (or your fingers if it is too stiff) so that you have a uniform layer of the mix on top of your bread that is 1cm thick. Repeat the process for as many pieces of bread as you are making and transfer to a baking sheet.
- Place into the broiler and do not walk away. Keep an eye on them while they cook and rotate the tray as necessary so the cheesy gets evenly melted and nicely browned.
- Transfer to serving plate and drizzle generously with the truffle maple syrup.