Welsh Rabbit (Rarebit)
Or stout, which comes with the weighty recommendations of both mark hix and the bareham / hopkinson team.
Recipe Summary Welsh Rabbit (Rarebit)
This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast.Ingredients | Rarebit Recipe Without Beer2 tablespoons unsalted butter4 cups shredded sharp Cheddar cheese½ cup light beer1 egg½ teaspoon salt½ teaspoon ground dry mustard1 pinch cayenne pepper1 teaspoon Worcestershire sauceDirectionsMelt 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.To keep warm, place sauce in the top part of a double boiler, and hold over hot water.Info | Rarebit Recipe Without Beerprep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings
TAG : Welsh Rabbit (Rarebit)Side Dish, Sauces and Condiments Recipes, Sauce Recipes,