|
|
 Welsh Rarebit | Status Approved | | Name |  Welsh Rarebit | | Category | Sauces & Marinades, Quick meals, European | | Serves/Yields | 4 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 15 minutes | | Introduction | | I have heard this dish called Welsh Rabbit. This is a wonderful recipe and truly delicious. I make this for an easy supper, with a couple of poached eggs covered with the sauce. For a heartier meal, lay thick tomato slices and sliced ham or smoked turkey over the toast before adding the sauce...ummmm!!!!
| | Ingredients | |
2 tablespoons unsalted butter
2 tablespoons all_purpose flour
1 teaspoon Dijon_mustard
1 teaspoon Worcestershire_sauce
1/2 teaspoon sea_salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar cheese
2 drops hot sauce
4 slices toasted bread or english muffins
| | Directions | | Step: 1 | In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, worcestershire sauce, salt and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce.Lay a tomato slice and some ham over each piece of toast if using.Pour sauce over and serve immediately. |
Time submitted: Saturday, December 03. 2005 at 07:42:15 Contributed By: Kate
Rate It| Average score: 2.63 () votes: 11 |  |  |  | |  |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS
