Name: Welsh Rarebit
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
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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Welsh Rarebit

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