Wednesday, February 18, 2009

Welsh Rabbit (Rarebit)

According to Wikipedia:
The first recorded use of the term Welsh rabbit was in 1725, but the origin of the term is unknown. It may be an ironic name coined in the days when the Welsh were notoriously poor: only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese.
So there you go!

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup beer
  • 3/4 cup heavy cream
  • 6 ounces shredded Cheddar cheese
  • 2 shakes hot sauce
  • 4 pieces of toast (sourdough or rye)

In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for 2 minutes (do not let the flour brown). Stir in the mustard, Worcestershire, salt, and pepper until smooth. Stir in beer. Add cream, whisking until smooth. Reduce heat to low and slowly stir in cheese, a handful at a time, letting each addition completely melt before adding the next handful. Keep stirring until the sauce is smooth. Add hot sauce and serve over toast.

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