Welsh Rarebit

By cserumga

Per serving: 500 cal, 36g total fat, 117mg chol, 670mg sodium, 25g carb, 1g fiber, 18g protein

Ingredients

• 2 Tbsp unsalted butter
• 3 Tbsp all purpose flour
• 3/4 cup beer (such as Harp)
• 1/2 cup heavy cream
• 1 Tbsp each Dijon mustard and Worcestershire sauce
• 8 oz shredded aged sharp Cheddar
• Salt, pepper, and Tabasco sauce to taste
• 4 slices sourdough bread, 1-inch thick, toasted

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Metl butter in a saucepan over medium heat. Whisk in flour until smooth. Add beer, cream, Dijon, and Worcestershire, whisking until smooth. Cook sauce until it coats the back of a spoon, 5-7 minutes. Whisk in Cheddar, a handful at a time, adding more once melted. Season sauce with salt, pepper, and Tabasco.

Preheat broiler to high with rack 6 inches for element. Line a baking sheet with foil. Place toast on baking sheet.

Top each piece of toast with sauce, and broil until sauce is bubbly and brown in spots, 2-3 minutes.