Reviewed: Sep. 22, 2009

I made this sauce as the cheese sauce for a horseshoe (burger topped with fries then adding cheese sauce all over). After making this recipe exactly, my fiance and I both thought it was a little bland. We used cayenne instead of hot sauce (about a teaspoon), added a little more worchester, and we also added a touch of garlic powder. We felt the garlic powder really helped the recipe. The next time I make it we're going to use a darker beer instead of a light beer, but I will definitely will be making this recipe again with my revisions.

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Billie

Cooking Level: Beginning

Home Town: Chatham, Illinois, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 30, 2009

I used sweet dark beer 3/4 cup,served over open faced sirloin burger with spicy baked potato wedges

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baylesjeremy

Cooking Level: Expert

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Reviewed: Jul. 21, 2009

Yummy with additional heat, mustard, and beer. Served plain with bread fingers and with woodcock over toast. Thought I'd do scotch eggs but too much work!!! Make sure that you use the orangey gloucester ched, a good, stout English cheese.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Apr. 25, 2009

i made 1/2 a recipe. left out the dry mustard, worcestershire sauce, and beer since i didnt have any. added a little dijon mustard. and used milk in place of the beer. served over toasted italian bread with baby carrots on the side.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 24, 2009

Followed the recipe to the letter, which I never do, and it was...bland. Queso w/o the good stuff. Not horrible, but not something I'll do again. I will use the method to make queso with tons of hot sauce and onions and garlic!

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Apr. 19, 2009

Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Still tastes the same. Think some of our younger reviewers, not being famililar with Welsh Rarebit, don't realize it is not just a cheese sauce. it is an entree. I liked it, it reminded me of home, not so much my home, but of high school. Family liked it and we are ging to have it again. I've never had it with beer, I just used milk and some cream.

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Kitten

Cooking Level: Expert

Living In: Boise, Idaho, USA

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Reviewed: Apr. 19, 2009

I've never had Welsh Rarebit before this. I thought it was pretty good. I left out the salt because I didn't think it was needed. Served it over toast. Thanks for the recipe.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 19, 2009

Real Welsh Rarebit is pure comfort food. This would be good dish for lunch with the family on a rainy day. Since this recipe comes together so quickly, and my entire family enjoys it, it may become part of our regular roster. Please note that after it begins to set up, it must be served immediately. My daughter ate it as written. My husband and I like it a little spicier, so we sprinkled red pepper on our individual portions. We served it over toasted French bread. As soon as we tasted it, my husband got out the tortilla chips to try with it. It reminded me of cheese fondue, so I tried it over an apple slice. We both thoroughly recommend it served those ways as well. Good job, Momfish! Thanks for the great recipe!

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Cookie Momster

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Plano, Texas, USA

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Reviewed: Apr. 19, 2009

This was just a basic white sauce with cheese, slightly kicked up. I didn't use beer, but I imagine that this makes the sauce traditional, (even though I've never tasted beer before,) different from what I've made to put over potatoes in the past. I would say it wasn't anything special. I served it over croissants and scrambled eggs. I will use the leftovers to make cheesy potatoes.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Apr. 19, 2009

Very good recipe. I used all milk instead because we aren't beer drinkers. Also, I added red pepper flakes to my serving for extra kick. We served it over onion bagels for lunch and my hubby was surprised how good it was. Later that night, I warmed up the left overs (had to add a little more milk) and made cheese fries. We decided it would be a great late night snack. Will be adding it to our rotation.

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MrsM...!

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Apr. 15, 2009

I had never had rarebit before, but found it to be very tasty! For us, the use of beer (Dos Equis) is what really made it for us because of the great bite it added. Since I am not a fan of mustard, I omitted it, but other than that made the recipe exactly as specified. I scaled down the recipe to 4 servings and that was PLENTY for cover 4 english muffin halves. Oddly enough, my favorite way to use the rarebit was over my scrambled eggs that we served along with the toasted english muffins smothered in the sauce. Thanks for sharing...I will for sure be adding this one to the rotation for a simple & filling breakfast!!!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 14, 2009

Very tasty & super-quick to make. Made as written, the seasoning was balanced, not too much of any one flavor. This was not picante-hot, so most or all children who like cheese & bread will like this. This can easily be made with either all milk or all beer, but the 2 together are especially tasty. Though best when eaten immediately, the small leftover sauce quickly became cold & more solidified. I lightly toasted ciabatta bread slices (1/2 inch thick), then put the sauce on top to reheat in the microwave for about 45 seconds. It was good. Next time I'll probably sprinkle in some chipotle or red chile powder, because I like that spicy flavor, rather than increase the vinegary hot pepper sauce.

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Rhianna

Cooking Level: Expert

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Reviewed: Apr. 11, 2009

I've never had Welsh Rarebit before, so I don't know how it's supposed to taste, but this was very good! I didn't have any beer, so I used all milk as the description suggests. I needed a little extra salt and pepper on mine because I left out the hot pepper sauce (kids were eating, too). I sprinkled a little paprika on top for presentation, but next time I think I'll try a little cayenne instead. I served it over toasted, broken up bagels.

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