Once upon a time, Welsh Rarebit was called Welsh rabbit, despite it containing no rabbit. The name was changed to avoid confusion, although it’s still a fun bit of trivia. The other fun part is actually eating it! Welsh Rarebit is a creamy, thick, beer-cheese sauce, loaded with richness and savory flavor just waiting to get spread over toast! But why stop at toast? Eggs, bacon, hashbrowns… anything you can serve for breakfast can be improved by Welsh Rarebit!
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon Worcestershire sauce
- hot pepper sauce, to taste
- 1 cup whole milk
- 1/2 cup beer, of your choice
- 1/2 pound cheddar cheese, shredded
- toast, optional, for serving
Directions
Step 1 –Melt the butter in a saucepan over low heat.
Step 2 –Stir the flour, the salt, the pepper, the mustard, the Worcestershire sauce, and the hot pepper sauce into the butter and cook until smooth and bubbly, about 5 minutes.
Step 3 –Transfer the saucepan from the heat.
Step 4 –Gradually stir the milk into the butter mixture.
Step 5 –Return the saucepan to the heat and stir constantly until the mixture comes to a boil.
Step 6 –Slowly pour the beer into the butter mixture, cooking and stirring for 1 minute.
Step 7 –Add the cheddar cheese to the butter mixture in small increments until completely incorporated.
Step 8 –Serve over the toast.