welsh rarebit (rabbit)

Name: Welsh Rarebit (Rabbit)
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: English
Ingredients: 2 tablespoon(s) unsalted butter; 1 teaspoon(s) dijon mustard; 1/2 teaspoon(s) salt; 2 tablespoon(s) ap flour; 1 tablespoon(s) worcestershire sauce; 1/2 teaspoon(s) freshly ground black pepper; 1/2 cup(s) dry, stout beer (guinness); 3/4 cup(s) heavy cream; 1 1/2 cup(s) shredded cheddar cheese; 1/4 teaspoon(s) hot sauce; 4 - thick sliced, toasted, sourdough bread

(2 RATINGS)

64 Pinches 1 Photo

Geoffry Le Cher

Hoover, AL

Updated on Sep 27, 2011

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

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make welsh rarebit (rabbit)

Step 1

MAKE THE ROUX

Step 2

In a medium saucepan over low heat, melt the butter and whisk in the flour.
Step 3

Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
Step 4

MAKE THE SAUCE
Step 5

Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. (There will be some foaming.)
Step 6

Pour in cream and whisk until well combined and smooth.
Step 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.
Step 8

Pour over toast and serve immediately.
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