osprey_archer | Welsh Rabbit

Last summer I subsisted mainly on scrambled eggs and scones. In order to avoid a repeat performance this year, I've vowed to try at least one new recipe a week.

This week: Welsh rabbit, a la Judith Jones, in her book The Pleasures of Cooking for One.

1 Tbsp butter
3 Tbsp white wine or beer (or whatever. I'm sure you could make it with red wine too, and it would be delicious. Don't let me crimp your style.)
1 egg yolk
a pinch of dry mustard and a pinch of salt
5 or 6 drops of Worcester sauce (if you have it)
2 oz grated cheese (I used cheddar, but again, you could probably use whatever.)

Melt the butter on the lowest possible heat setting. Whisk in the wine, egg yolk, mustard, salt, and Worcester sauce; keep whisking until it's lightly thickened, like a soft custard. Then add the cheese bit by bit, stirring each bit of cheese until melted, then adding the next bit.

This will cover two or three slices of toast (depending how big the slices are. You might get four or five if they're small).

It's kind of like a cheesy Hollandaise sauce. Therefore it's probably delicious on eggs as well as toast.

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Up next: pumpkin bread.