Best 4 Tea Room Rarebit Sauce Recipes
**Tea Room Rarebit Sauce: A Trio of Creamy Cheese Delights**
Indulge in a culinary journey with our exquisite Tea Room Rarebit Sauce, a trio of tantalizing recipes that will elevate your meals to new heights of flavor. Embark on a delectable adventure, exploring the classic Cheese Sauce, the zesty Mustard Sauce, and the aromatic Worcestershire Sauce, each offering a unique symphony of flavors. Prepare to be captivated by the velvety textures and rich tastes that will transform your dishes into culinary masterpieces.
**Classic Cheese Sauce:** Experience the timeless elegance of our Classic Cheese Sauce. Crafted with a harmonious blend of sharp cheddar, tangy Parmesan, and a hint of cayenne, this sauce exudes a luscious smoothness that will coat your taste buds in pure bliss. Drizzle it over grilled vegetables, roasted potatoes, or succulent steaks for an irresistible gourmet touch.
**Mustard Sauce:** Elevate your culinary creations with our vibrant Mustard Sauce. Featuring a lively blend of Dijon mustard, creamy mayonnaise, and a touch of cayenne, this sauce adds a delightful piquancy that will awaken your senses. Pair it with grilled fish, roasted chicken, or steamed asparagus for a burst of flavor that will leave you craving more.
**Worcestershire Sauce:** Embark on a culinary expedition with our aromatic Worcestershire Sauce. Infused with a symphony of flavors, including tangy tamarind, savory anchovies, and a hint of molasses, this sauce adds a depth of flavor that will tantalize your taste buds. Drizzle it over grilled meats, roasted vegetables, or as a marinade for your favorite proteins for a taste experience that will transport you to new culinary horizons.
RAREBIT SAUCE
Steps:
- In a large sauce pot, bring the beer and milk to a simmer (180 degrees F).
- While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate).
WELSH RAREBIT
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings as a side dish
Number Of Ingredients 11
Steps:
- In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
YOUNKERS TEA ROOM RAREBIT SAUCE
Categories Beef
Number Of Ingredients 9
Steps:
- Place oil in a medium saucepan. Stir together flour, paprika, salt and dry mustard. Add flour mixture to oil; cook and stir for 1 minute. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in Worcestershire sauce and hot pepper sauce. Add cheese and stir until melted. NOTE: To make Younkers popular rarebit burgers, cook hamburger patties to 170 degrees, until no pink remains. Place each burger in a toasted hamburger bun. Spoon about 1/4 cup of Rarebit Sauce over each bun. Serve immediately.
Tips:
- Start with a good cheese: A sharp cheddar cheese will give your sauce a rich, cheesy flavor. You can also use a blend of cheeses, such as cheddar and Gruyère, for a more complex flavor.
- Use a good quality stout: The stout will add a deep, roasted flavor to the sauce. Make sure to use a stout that you enjoy drinking, as the flavor will come through in the sauce.
- Don't overcook the sauce: The sauce should be heated until it is melted and smooth, but it should not be allowed to boil. Overcooking the sauce will make it tough and rubbery.
- Serve the sauce immediately: Rarebit sauce is best served immediately after it is made. It can be served over toast, crackers, or even vegetables.
Conclusion:
Rarebit sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and only requires a few simple ingredients. Whether you are looking for a quick and easy snack or a hearty meal, rarebit sauce is a great option.
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