Melt the butter in a saucepan on a medium heat and mix in the flour with a wooden spatula
stirring continuously. Cook for two minutes
stirring all the while
to make a roux. Remove from the heat. Gradually whisk in the beer or milk
and stir briskly for a few seconds until there are no unmixed bits of roux about
and return to a medium heat. Cook
stirring often
until the sauce starts to thicken
then simmer gently for 3–4 minutes.
Remove the pan from the heat. Add the cheeses
egg yolks
salt
chopped chilli
garlic
pepper and chopped coriander
return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges – it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed.
Heat the grill to maximum. Toast the bread
either under the grill on both sides or in a toaster. Dollop the rarebit mixture generously over the toast
place under the grill until bubbling and golden-brown in places. Serve hot with chutney.
