| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings as a side dish |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup porter beer
- 3/4 cup heavy cream
- 6 ounces (approximately 1 1/2 cups) shredded Cheddar
- 2 drops hot sauce
- 4 slices toasted rye bread
Instructions
- In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 425 |
| Total Fat | 37 g |
| Saturated Fat | 22 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 120 mg |
| Sodium | 364 mg |
Reviews
I have made this many times and am never disappointed. Even using vegetarian-friendly Worcestershire sauce doesn’t alter the taste. I used Guinness a few times and thought that was good, but I used Edmund Fitzgerald porter the last few times and it added depth. Delicious!
Fantastic! We don’t keep beer in our house, but I substituted 1/2 cup of milk with a tablespoon of brewer’s yeast to give it that touch of hops.
Better than Excellent!! Stouffer’s was great, but this is awesome!
Alton Brown, you have outdone yourself!
Alton Brown, you have outdone yourself!
Yes! Great recipe! Thank you for getting through the fear of making this myself. Easy and delicious.
Another Stauffer’s fan. I used an extra sharp Dublin cheddar, but it still felt a bit bland. I might need a darker beer next time. Still, it satisfied my rarebit craving. Served over toasted English muffins, bacon, tomato and avocados.
LOVE ALTON BROWN’S RECIPES, so tried this one. Quite nice — I make fresh crepes and stuff them with prepared Stouffer’s SPINACH SOUFFLE+sautéed baby bella mushrooms and 2 tablespoons of this sauce inside, then serve them with the hot sauce poured over the crepes too and a dash of cayenne pepper on top for color and kick. SCRUMPTIOUS.
Stouffer’s has discontinued it’s Welsh Rarebit and referred me to this recipe. Very, very disappointed that they are no longer making our beloved “Welsh Rabbit”, but will give this a try.
Definitely different than the version I grew up on, which is OK. But the overall taste was a bit underwhelming.
Outstanding! I make a breakfast dish my kids call Mama’s Eggs. Toasted English muffin, slice of ham, slice of tomato, poached egg and pour this sauce over it. This sauce is what makes it tasty!
Absolutely delicious! Used a good quality porter. Although it seemed a little runny after cheese melted in; it thickened nicely as it sat for a few minutes after I turned off the heat. Served the Welsh Rarebit with warm soft pretzels found in the freezer section of my grocery store.