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Welsh Rabbit (Rarebit)

Rated as 4.56 out of 5 Stars
27

"This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast."
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Ingredients

30 m servings 537
Original recipe yields 4 servings

Directions

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  1. Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
  2. Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.

Footnotes

  • Cook's Note
  • To keep warm, place sauce in the top part of a double boiler, and hold over hot water.

Nutrition Facts


Per Serving: 537 calories; 44.6 2.4 30 180 1026 Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Used it as a sauce over broccoli - I've never had such rave reviews and so much broccoli eaten!

Most helpful critical review

My suggestion would be, instead of beer, I used a ginger ale, no egg or dry mustard. I toasted some bread and put the hot cream sauce on each slice and I topped each slice with a sliced fresh TO...

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Used it as a sauce over broccoli - I've never had such rave reviews and so much broccoli eaten!

Very good, like I remember my parents making when I was a kid. I made it in my fondue pot. Served it with toast, bacon and some sliced tomatoes.

I made this as a fondue (added a little more cheese and some flour to thicken it) and had English muffin pieces as dippers. It's a keeper!

Midnight snack worthy! I made it last night and I scaled it down to 1 serving and even cracked an egg and used only 1/4 of it and I was patient and it thicknened beautifully and it tasted like ...

Great flavor & easy to make.

Very good! My mom used to make this, without the beer, when I was young. Instead of the mustard (didnt have any) I used a tablespoon of prepared horseradish and it was really tasty!

My suggestion would be, instead of beer, I used a ginger ale, no egg or dry mustard. I toasted some bread and put the hot cream sauce on each slice and I topped each slice with a sliced fresh TO...

Delicious and easy! This sauce makes a wonderful homemade macaroni.

I introduced my husband to Welsh Rabbit with this recipe. It’s a new favorite dish for him. I toasted Sara Lee Artisan bread (it’s amazingly soft and flavorful), topped it with a 1/4” thick slic...