Welsh Rabbit (Rarebit)

Welsh Rabbit (Rarebit)

12
TARENELLA 8

"This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast."

Ingredients

30 m servings 537 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 44.6 g
  • 69%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
  2. Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.

Footnotes

  • Cook's Note
  • To keep warm, place sauce in the top part of a double boiler, and hold over hot water.
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Reviews

12
  1. 14 Ratings

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Used it as a sauce over broccoli - I've never had such rave reviews and so much broccoli eaten!

I made this as a fondue (added a little more cheese and some flour to thicken it) and had English muffin pieces as dippers. It's a keeper!

Very good, like I remember my parents making when I was a kid. I made it in my fondue pot. Served it with toast, bacon and some sliced tomatoes.