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).
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.
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