I was in the north of France visiting my closest French friends, Julien and Laure. Julien walked me into a small neighbourhood market and put a beer Welsh rarebit in front of me. I lost my mind. Best thing I had eaten in years, no exaggeration. When I got back to Quebec he kept after me until I made my own version, and this is it.<\/p>\n
Beer, good cheese, a thick slice of bread and ham. That is the whole list. It is the simplest thing on earth and somehow the best, and you will have to take my word for it until you make it.<\/p>\n
My version runs 1 lb (480 g) of cheese over four slices<\/strong>, split between aged extra-sharp cheddar and Canotier de l’Isle, a washed-rind cheese from Ile-aux-Grues in Quebec, grated rind and all. That is a lot of cheese. It is supposed to be.<\/p>\n The version I ate over there had no roux, so mine does not either. The cheese melts straight into the beer with the grainy mustard. No flour, no butter, no egg thickening anything. The sauce leaves the pan a little runny and that is exactly how it should look.<\/p>\n Pour it over the toast, slide the dish under the broiler for two or three minutes until the top turns golden, done. Ten minutes of prep, ten minutes of cooking. This Welsh rarebit recipe asks nothing more of you than that.<\/p>\n","protected":false},"excerpt":{"rendered":" \ud83c\uddeb\ud83c\uddf7 Lille, a small neighbourhood market, and Julien telling me to just try it I was in the north of France visiting my closest French friends, Julien and Laure. Julien walked me into a small neighbourhood market and put a beer Welsh rarebit in front of me. I lost my …<\/p>\n","protected":false},"featured_media":9810,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"welsh rarebit recipe","_yoast_wpseo_title":"Welsh rarebit recipe with beer and melted cheddar","_yoast_wpseo_metadesc":"The Welsh rarebit I ate in Lille: toasted bread, ham and a beer and cheddar sauce with no roux at all, broiled golden in 20 minutes.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[159,165,167],"sponsorship":[],"class_list":["post-742","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-brunches-breakfasts","recipe_category-lunches-en","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n\ud83c\udf7a No roux, no flour, and the sauce stays loose on purpose<\/h3>\n