Welsh Rabbit, or Welsh Rarebit. Rather than get into the long-running name wars for this I do the germanic thing and call it what it is. I differ from tradition by allowing it to be a touch thicker, adding bleu cheese for extra “bite”, and using cream instead of milk because… Cream.
Traditional use is on toast points as an appetizer, but Beer Cheese can easily be eaten on vegetables, fries, sandwiches or a spoon. We have also gone through pounds of the stuff as a chip dip.
Equipment and Supplies
- 4-quart saucepan
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup beer, , ale or pilsner are best
- 3 tablespoons cream , or half-and-half
- 1 teaspoon dry mustard
- ½ teaspoon mild Hungarian paprika
- ¼ teaspoon powdered cayenne
- 2 teaspoons Worcestershire sauce
- 1½ cups sharp cheddar cheese, grated
- 3 tablespoons bleu cheese crumbles, (optional)
- Melt butter over low heat in a small saucepan.
- Whisk in flour until combined and cook 1-2 minutes until light brown.
- Add beer and cream; whisk to combine.
- Season with mustard, paprika, cayenne, and Worcestershire sauce, whisk.
- Add cheeses, a little at a time, until they are melted.
- Remove from heat and whisk in egg yoSlk.
- Serve over toast points or refrigerate for the best cheese spread ev