READY IN 30 mins

Welsh Rabbit (Rarebit)

Read Reviews (10)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

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!

—icantcook

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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

—sissybonney

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11 Ratings

Nov 29, 2010

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

—lissaellent

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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.

—JACQUIE333

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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!

—Samantha H

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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.

—Jen Woy

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May 10, 2010

Great flavor & easy to make.

—GiGi

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Sep 07, 2010

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

—Audrey

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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.

Nutritional Information

Welsh Rabbit (Rarebit)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 537
Calories from Fat: 401

% Daily Value *
Total Fat 44.6g 69 %
** Saturated Fat 27.9g 139 %
** Cholesterol 187mg 62 %
Sodium 1026mg 41 %
** Potassium 148mg 4 %
Total Carbohydrates 2.4g < 1 %
Dietary Fiber 0g < 1 %
Protein 30g 60 %
** Sugars 0.9g
Vitamin A 28 %
Vitamin C < 1 %
Calcium 103 %
Iron 11 %
** Thiamin 4 %
** Niacin 47 %
** Vitamin B6 7 %
** Magnesium 13 %
** Folate 16 %

* 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.