| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 4 tablespoons (1/2 stick) butter
- 2 thin slices crusty bread
- 2 tablespoons all-purpose flour
- 1/2 cup beer
- 1/3 cup whole milk
- 1 heaping teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 2 dashes Worcestershire sauce
- 1 1/2 cups grated sharp Cheddar
- 1 large egg yolk
Instructions
- Chopped fresh chives, for sprinkling
- Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
- To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
- Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
- Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 443 |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 178 mg |
| Sodium | 244 mg |
Reviews
This recipe is how my mother made it! Delicious!
Delicious!
This is nothing like Welsh Rarebit. I’ve had it many times here in the UK. If you want a real recipe, go somewhere else. Once again Ree Drummond has ruined another classic recipe
Very rich. Very spicy. Too much for 2 people. Otherwise, good.
Can you make the sauce, keep it chilled, and reheat a day later? Yes, this is a tailgate question.
Delish. This took me back to a cafe in Burdines in Miami in the 70’s. They served this over a burger!!
I’ve been making this recipe for years – learned it from my mom who made it years before me! But Ree – you forgot the tomato slices on top! Delicious. Couldn’t eat Welsh Rarebit (or rabbit) any other way.
Fixed this last Monday and it was easy and delicious! That and a salad was all my husband and I needed as we had a big lunch that day. Reminded me of my days of working for Colonial Williamsburg as a college student at William and Mary and we’d go to Chownings after work. Yum!
So great, good instructions, I’ve never been great at sauces and this turned out lovely. So simple and quick for brunch!
It is delicious! I added a little more cheese and Worcestershire sauce to our taste. Use really good cheddar if you want the authentic taste. I also cut the toasted bread into large croutons which is how I had it served to me and I loved it!