Yorkshire Wensleydale Rarebit

Name: Yorkshire Wensleydale Rarebit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Yorkshire
Ingredients: 25 g Butter; 25 g Plain flour; 100 ml yorkshire ale; 1 tsp english mustard; 1 tbsp henderson's relish; 0.5 tsp Black pepper; 250 g wensleydale cheese; 1 egg yolk; 4 slices crusty white bread

Crumbly, creamy Wensleydale cheese melted with rich Yorkshire ale and mustard, grilled over thick artisan toast until bubbling and golden.

🇬🇧United Kingdom· Yorkshire and the Humber

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 460 kcal

Ingredients

0 of 9 gathered

Servings

25 g Butter — unsalted
25 g Plain flour
100 ml yorkshire ale — or any traditional English bitter
1 tsp english mustard — prepared or freshly mixed powder
1 tbsp henderson's relish — or vegetarian Worcestershire sauce
½ tsp Black pepper — freshly cracked
250 g wensleydale cheese — crumbled into small pieces
1 egg yolk — large, lightly beaten
4 slices crusty white bread — thick cut, preferably farmhouse loaf

Equipment

•Small saucepan
•Wooden spoon
•Whisk
•Baking tray
•Grill pan

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 24 g
carbs: 38 g
fibre: 2 g
protein: 18 g
calories: 460 kcal

Instructions

1
Melt the butter in a small saucepan over medium heat on the hob.
2
Stir in the plain flour and cook for one minute to create a smooth roux (flour and butter paste).
3
Gradually whisk in the Yorkshire ale until the mixture becomes smooth and thick.
4
Remove the saucepan from the heat and stir in the mustard, Henderson's Relish, and black pepper.
5
Fold in the crumbled Wensleydale cheese and egg yolk until smooth and glossy.
6
Set the cheese mixture aside for five minutes to cool and thicken slightly into a spreadable paste.
7
Preheat your grill to high and arrange the bread slices on a baking tray.
8
Toast one side of the bread under the grill for two minutes until lightly browned.
9
Flip the bread and spread the cheese paste generously over the untoasted side right to the edges.
10
Grill for three to four minutes until the topping is deeply golden, bubbling, and blistered.

Chef's tips

Spreading the cheese mixture right to the bread crusts stops the edges from scorching under the intense grill heat. Crumbly Wensleydale melts faster than aged Cheddar, so remove the saucepan from direct heat before stirring it in to avoid oil separating.

Ingredient substitutions

Henderson's Relish → traditional Worcestershire sauce
Yorkshire ale → dry apple cider or whole milk
Wensleydale cheese → Cheshire or Caerphilly cheese

Storage

Store leftover cheese paste in an airtight container in the fridge for up to three days.

Reheating

Spread chilled cheese paste onto freshly toasted bread and grill under high heat until bubbling and hot throughout.

Common mistakes to avoid

•Melting the cheese over direct high heat which causes the fats to split and turn greasy.
•Not toasting the underside of the bread first, leading to a soggy slice.
•Spreading the mixture too thinly, causing it to dry out rather than bubble and puff.

Serving suggestions

Serve immediately alongside a crisp watercress and pickled onion salad.Pair with a pint of traditional Yorkshire bitter or a strong mug of black tea.Top with a poached egg for a hearty Yorkshire buck rarebit.