Welsh Rabbit (Rarebit)

Welsh Rabbit (Rarebit)

TARENELLA

"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

30 m servings 537 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 44.6 g
  • 69%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

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

Reviews

Read all reviews 13
  1. 15 Ratings

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Most helpful positive review

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

Most helpful critical review

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 TO...

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Least positive
Newest

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

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!

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.

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!

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 ...

Great flavor & easy to make.

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 TO...

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

The cheese sauce was too thin and all I could taste was the beer.

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