Food Network: Welsh Rarebit

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Welsh Rarebit
Recipe courtesy Alton Brown, 2003

Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Instructions
In a medium saucepan over low heat, melt the butter and whisk in the
flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk

in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine.
Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly,
until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over
toast and serve immediately.