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Rarebit Croque Monsieur
- Author: Fallow
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Category: Breakfast
Ingredients
Units
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- 90ml milk
- 35ml cream infused
- 1/2 onion, sliced
- 1 bay leaf
- 1/2 tsp peppercorns
- 50g Butter
- 50g plain flour
- 125g beer – Pale Ale or Guinness
- 250g Montgomery cheddar
- Heaped tablespoon Dijon mustard
- 60ml (or 4tbsp) Worcestershire sauce
- 1 tsp red wine vinegar
- 2 egg yolks
- Salt and pepper
- 8 slices thick cut white bread
- Good sliced ham- enough for four sandwiches
Instructions
- Heat the milk and cream together with the onion, bay leaf, and peppercorns. Remove from the heat and leave to infuse while you make a roux.
- Melt the butter in a heavy-based pan, stir in the flour and cook gently for 2-3 minutes
- Strain the milk and add to the beer. Whisk this mixture into the roux a little at a time, keeping the sauce smooth. Cook for 5 more minutes.
- Turn off the heat and add the Worcestershire sauce, 200g of the cheese, mustard and red wine vinegar followed by the egg yolks then a good grinding of black pepper. Beat well. Check for salt and add if needed. Also add any more mustard and Worcestershire sauce – you are looking for a strongly-flavoured, thick, piquant béchamel.
- Leave to cool.
- Lightly toast the bread on both sides, smear four of the slices with the cooled, thickened sauce and place a slice of ham on top, put the other slices of toast on that, more sauce and top with the rest of the sauce and reserved grated cheese.
- Put the whole thing on a baking sheet and grill until golden and bubbling.