Welsh Rarebit

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 1 cup heavy cream
  • 1/2 cup dark beer, either a porter or a stout
  • 2 cups (8 ounces) shredded sharp Cheddar
  • 4 to 6 slices pumpernickel bread, toasted
Directions
Watch how to make this recipe.
  • Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour. Whisk in the Dijon and season with some salt and pepper. Cook for 3 minutes, whisking continually.

  • Whisk in the Worcestershire, then the cream and beer; whisk out any lumps. Bring the mixture to a boil and cook out the alcohol, about 1 minute. Stir in the Cheddar and let melt. Keep stirring over medium-high heat until thickened, 4 to 5 minutes. Serve over the pumpernickel toast.


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