Welsh Rabbit (Rarebit)

10 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

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

Ingredients

2 tablespoons unsalted butter
4 cups shredded sharp Cheddar cheese
1/2 cup light beer
1 egg
1/2 teaspoon salt
1/2 teaspoon ground dry mustard
1 pinch cayenne pepper
1 teaspoon Worcestershire sauce

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Metric US

Original recipe yields 4 servings

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
537 cal
27%

Fat
44.6 g
69%

Carbs
2.4 g
< 1%

Based on a 2,000 calorie diet

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Reviews (10)

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icantcook

Jan. 19, 2010

"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!..." See more"

lissaellent

Nov. 29, 2010

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

JACQUIE333

Jan. 5, 2010

"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...." See more"

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