Best 9 Daddys Welsh Rabbit Rarebit Recipes

WELSH RAREBIT

Steps:

• Melt the butter over medium-low heat in a small saucepan. Whisk in the flour and 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 the beer and whisk to combine. Pour in the cream and whisk until well combined and smooth. Gradually add the cheese, stirring constantly, until the cheese melts and sauce is smooth, 4 to 5 minutes. Add the hot sauce. Pour over toast and serve immediately.

WELSH RAREBIT

Steps:

• 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.

DADDY'S WELSH RABBIT (RAREBIT)

Steps:

• 1. Melt butter in medium skillet over medium-low heat. When melted, stir in flour and continue to stir until well mixed and foamy. Cook, stirring, about 1 minute.
• 2. SLOWLY stir in milk (or beer) until a smooth sauce forms. Stir constantly so lumps break up and sauce smooths out.
• 3. Stir in grated cheese, and continue to stir until cheese melts completely and is well-blended. Stir in Worcestershire sauce and hot sauce.
• 4. Reduce heat to warm; keep warm and stir cheese sauce occasionally while preparing toast.
• 5. Thick sliced homemade bread works best, or use Texas Toast. Cut toasted bread into triangles. Arrange triangles on plate and top with about 1/2 cup or more cheese sauce.

REAL WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

TRADITIONAL WELSH RAREBIT

Steps:

• Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
• Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side.
• Place under the preheated broil until bubbling and golden, 2 to 3 minutes.

WELSH RAREBIT

Steps:

• In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
• In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
• Pour the cheese over the toast. Serve with fruit and nuts.

WELSH RABBIT

Steps:

• Preheat broiler.
• Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
• Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
• Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

WELSH RAREBIT

Steps:

• Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
• When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
• Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

TRADITIONAL WELSH RAREBIT

Steps:

• Preheat the oven grill.
• Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler.
• Melt, stirring occasionally, until smooth and well mixed.
• Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.