Welsh Rarebit (Rabbit)

Geoffry Le Cher

By
@Geoffry

I like the cheese/beer combo. Just seems to work and play so well together. And when its for breakfast... well, all the better!


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 Tbsp
unsalted butter
1 tsp
dijon mustard
1/2 tsp
salt
2 Tbsp
ap flour
1 Tbsp
worcestershire sauce
1/2 tsp
freshly ground black pepper
1/2 c
dry, stout beer (guinness)
3/4 c
heavy cream
1 1/2 c
shredded cheddar cheese
1/4 tsp
hot sauce
4
thick sliced, toasted, sourdough bread

Directions Step-By-Step

1
MAKE THE ROUX
2
In a medium saucepan over low heat, melt the butter and whisk in the flour.
3
Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
4
MAKE THE SAUCE
5
Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. (There will be some foaming.)
6
Pour in cream and whisk until well combined and smooth.
7
Gradually add cheese in batches, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Take your time and make sure there are no lumps, then add hot sauce.
8
Pour over toast and serve immediately.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: English
Dietary Needs: Vegetarian
Other Tag: Quick & Easy