Welsh Rabbit

We blog about this recipe here.

Welsh Rabbit

If you top this with a crispy fried egg, you’ve created a “Buck Rabbit” – which we love for breakfast.  This is classic pub food, so think casual when you serve it.  Quick lunch?  A snack?  LIght dinner?  Drink any remaining stout along with it 🙂

  • 2 T butter
  • 2 T flour
  • 1 tsp Dijon mustard
  • 1-2 tsp Worcestershire sauce
  • 1/2 tsp Diamond kosher salt
  • 1/2 tsp pepper
  • 1/2 c porter beer or stout (we use Guinness Stout)
  • 1/4 c cream
  • 1 1/2 c –  shredded Cheddar cheese
  • 2 drops hot sauce
  • 4 slices toasted rye bread or thin slices of a baquette (butter them, if you like)
  • minced chives for garnish (optional)
  • paprika sprinkled on top for garnish (optional)
  • crispy fried bacon as a topping (optional)

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.

Preheat the broiler and position a rack 4 inches from the heat. Line a rimmed baking sheet with parchment paper, and arrange the toasts on top. Spoon the cheddar mixture over the toasts, and broil until bubbling and browned around the edges.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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