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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

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

Nutrition Facts

536.5 calories; 30 g protein; 2.4 g carbohydrates; 180.4 mg cholesterol; 1025.9 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2010
Used it as a sauce over broccoli - I've never had such rave reviews and so much broccoli eaten! Read More
(6)

Most helpful critical review

Rating: 3 stars
09/30/2011
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 TOMATOE...salting and peppering each TOMATOE (optional)...otherwise this was good Read More
(1)
17 Ratings
  • 5 star values: 14
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/29/2010
Used it as a sauce over broccoli - I've never had such rave reviews and so much broccoli eaten! Read More
(6)
Rating: 5 stars
01/05/2010
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. Read More
(6)
Rating: 5 stars
11/29/2010
Used it as a sauce over broccoli - I've never had such rave reviews and so much broccoli eaten! Read More
(6)
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Rating: 5 stars
01/19/2010
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! Read More
(5)
Rating: 5 stars
07/05/2010
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 dorritos nachos with some corn chips. I'm going to use it as a nacho cheese spread for a party next. Thanks for the recipe. Read More
(5)
Rating: 5 stars
05/10/2010
Great flavor & easy to make. Read More
(4)
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Rating: 5 stars
12/03/2011
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! Read More
(3)
Rating: 3 stars
09/30/2011
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 TOMATOE...salting and peppering each TOMATOE (optional)...otherwise this was good Read More
(1)
Rating: 5 stars
09/07/2010
Delicious and easy! This sauce makes a wonderful homemade macaroni. Read More
(1)
Rating: 5 stars
12/19/2017
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 slice of tomato and 1 1/2 slices of crisp bacon and the cheese sauce. Om nom nom! The recipe made enough sauce to top 8 slices of bread and by the time I had the plates ready to serve the cheese was thick enough to pick up the toast to eat from my hand without sauce dripping. Great for munching during movie night! Read More