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
Directions
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.
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By dwapner_12061395
on February 05, 2012
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This was delicious and easy. My mom would make this with very sharp cheddar, but I used mild. Also, I added a little shredded pecorino at the end. NOT diet food for sure.
By peacechild48
on January 29, 2012
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My husband and I first had welsh rarebit in Colonial Williamsburg on our honeymoon. I have been searching for a good recipe for it since then. When I saw it on Good Eats on Saturday, I knew I had to try it. It tastes exactly like the one we had at Chowning's Tavern. The seasonings are perfect and although I had never had it on rye bread it it now my new favorite. The sauce is very smooth and not at all grainy nor does it separate. Well done, Alton!
By ADLawrence
on December 29, 2011
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We've made this recipe several times and thoroughly enjoy it. In fact, we keep extra bottles of stout handy for when we want a fast, easy, and inexpensive meal. My husband bakes our bread from scratch and we don't eat rye, so we use whatever we have the most of (wheat or white bread. It is excellent on both. Welsh Rarebit is also divine over sweet Italian sausage (that's one of our favorite combinations! and some toasted bread. The one drawback is that this doesn't reheat all that well. It can be a little greasy, but once the grease is mopped up with a napkin it is more appetizing. I've put it over broccoli, used it as a dip for veggies, and served it on top of a veggie omelet. It's excellent, every time.
Read all 46 reviews