Welsh Rarebit

9 ingredients
8 steps

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

  1. 1
    Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour.
  2. 2
    Whisk in the Dijon and season with some salt and pepper.
  3. 3
    Cook for 3 minutes, whisking continually.
  4. 4
    Whisk in the Worcestershire, then the cream and beer; whisk out any lumps.
  5. 5
    Bring the mixture to a boil and cook out the alcohol, about 1 minute.
  6. 6
    Stir in the Cheddar and let melt.
  7. 7
    Keep stirring over medium-high heat until thickened, 4 to 5 minutes.
  8. 8
    Serve over the pumpernickel toast.

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