September 3 is National Welsh Rarebit Day, so how could we not go to Dobbs Ferry’s eponymous eatery for their hors d’oeuvres extraordinaire? (And yes, “National Welsh Rarebit Day” is totally a thing.)
Now you can whip up a batch of The Rare Bit’s sinfully good cheesy spread at home for traditional Sunday dinner, the big game, or just because it’s a Wednesday!
Ingredients:
1 cup dark beer (The Rare Bit uses Guinness)
3 cups of whole milk
¾ Tbsp of Dijon mustard
1 clove garlic, grated
1½ Tbsp sodium citrate (prevents the sauce from breaking)
1½ Tbsp of Worcestershire
1½ lbs cheddar, shredded (“Preferably Cabot Welsh cheddar,” says Executive Chef Evan Kalogiannis, “but any white cheddar would do.”)
Salt and pepper to taste
Tabasco to taste
Procedure:
Combine the beer, milk, mustard, garlic, sodium citrate, and Worcestershire in a pot, and bring to a simmer.
Whisk in the cheese one handful at a time, emulsifying completely before adding more.
Bring back to a simmer for a few minutes, then season with salt, pepper, and Tabasco.
At The Rare Bit, Kalogiannis aerates the sauce in an ISI whipped cream charger. If you don’t have one, smear the sauce on toasted bread and broil until it starts to color. Enjoy with a side of Worcestershire sauce and fresh pickled vegetables.
The Rare Bit also offers seasonal takes on their house namesake, so stop by regularly to try the new styles.
