Welsh Rarebit (Rabbit) – a delicious recipe with butter, flour, heavy cream, Worcestershire sauce, mustard, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small saucepan, melt the butter over medium heat.
2
Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux.
3
Remove from heat and set aside.
4
In a 2-quart saucepot, bring the ale to a simmer.
5
Whisk in the roux a little at a time until the mixture reaches the consistency of peanut butter; you may not use all of the roux.
6
Whisk in the heavy cream, Worcestershire and dry mustard.
7
Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth.
8
Remove from heat.
9
Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned.
10
Serve immediately with the toasted baguette slices.
652
kcal
Calories
60
g
Fat
14
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, 3 tablespoons flour, ½ cup ale (Smithwick's Irish Red Ale), 2 cups heavy cream, and more.
Yes, Welsh Rarebit (Rabbit) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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