Welsh Rabbit (Rarebit) Recipe - Allrecipes.com
Welsh Rabbit (Rarebit) Recipe
  • READY IN 30 mins

Welsh Rabbit (Rarebit)

Recipe by  

"This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
  2. Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.
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Footnotes

  • Cook's Note
  • To keep warm, place sauce in the top part of a double boiler, and hold over hot water.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

Used it as a sauce over broccoli - I've never had such rave reviews and so much broccoli eaten!

 
Most Helpful Critical Review
Sep 30, 2011

My suggestion would be, instead of beer, I used a ginger ale, no egg or dry mustard. I toasted some bread and put the hot cream sauce on each slice and I topped each slice with a sliced fresh TOMATOE...salting and peppering each TOMATOE (optional)...otherwise this was good

 

13 Ratings

Jan 19, 2010

I made this as a fondue (added a little more cheese and some flour to thicken it) and had English muffin pieces as dippers. It's a keeper!

 
Jan 05, 2010

Very good, like I remember my parents making when I was a kid. I made it in my fondue pot. Served it with toast, bacon and some sliced tomatoes.

 
Dec 03, 2011

Very good! My mom used to make this, without the beer, when I was young. Instead of the mustard (didnt have any) I used a tablespoon of prepared horseradish and it was really tasty!

 
Jul 05, 2010

Midnight snack worthy! I made it last night and I scaled it down to 1 serving and even cracked an egg and used only 1/4 of it and I was patient and it thicknened beautifully and it tasted like dorritos nachos with some corn chips. I'm going to use it as a nacho cheese spread for a party next. Thanks for the recipe.

 
May 10, 2010

Great flavor & easy to make.

 
Sep 07, 2010

Delicious and easy! This sauce makes a wonderful homemade macaroni.

 

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Nutrition

  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 44.6 g
  • 69%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1026 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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