Rarebit cheese sauce Recipe

A beachamel sauce with the addition of mature cheddar, mustard and worcestershire sauce for a warming spicy kick

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Plain flour : 35 g
  • Unsalted butter : 35 g
  • Mustard mix : 5 g
  • Semi-skimmed milk : 300 ml
  • Mature cheddar cheese : 100 g
  • Dijon mustarde : 10 g
  • Worcestershire sauce : 10 ml
  • Double cream : 50 ml
  • Maldon salt : 1 pinch(es)
  • Coarse ground black pepper : 2 g


  • ETAPE 1

    Melt the butter in a saucepan, add the flour and mustard powder. Cook for 2 minutes, stirring frequently. Grate the cheese. Gradually add the milk in 3 batches, whisking continuously. Bring to the boil and simmer for 3 minutes, whisking vigorously. The sauce should roughly double in thickness and you shouldn't be able to taste raw flour. Remove from the heat and add the grated cheese, stirring until melted. Add the double cream, worcestershire sauce and mustard. Season to taste.

Chef's tip

«Make sure to add the cheese off the heat or the sauce is likely to split. This makes a great filling for gougeres - spread thinly onto a tray and leave to cool for 30 minutes until piping consistency. Drizzle with honey and enjoy!!»

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