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:
★★★★★ 2 votes
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

Step-By-Step

1MAKE THE ROUX

2In a medium saucepan over low heat, melt the butter and whisk in the flour.

3Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.

4MAKE THE SAUCE

5Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. (There will be some foaming.)

6Pour in cream and whisk until well combined and smooth.

7Gradually 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.

8Pour 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