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My review
Real Welsh Rarebit
MOMFISH
"A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins."
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Ingredients
20 m servings 270 calsOriginal recipe yields 6 servings (2 cups)
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 270 calories; 21.1 g fat; 7.2 g carbohydrates; 11.5 g protein; 63 mg cholesterol; 505 mg sodium. Full nutrition
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Reviews
Read all reviews 5770 Ratings
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Most helpful positive review
4/19/2009
Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Still tastes the same. Think some of our younger ...
Most helpful critical review
4/24/2009
Followed the recipe to the letter, which I never do, and it was...bland. Queso w/o the good stuff. Not horrible, but not something I'll do again. I will use the method to make queso with tons of...
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4/19/2009
Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Still tastes the same. Think some of our younger ...
4/14/2009
Very tasty & super-quick to make. Made as written, the seasoning was balanced, not too much of any one flavor. This was not picante-hot, so most or all children who like cheese & bread will like...
4/11/2009
I've never had Welsh Rarebit before, so I don't know how it's supposed to taste, but this was very good! I didn't have any beer, so I used all milk as the description suggests. I needed a litt...
11/8/2010
This recipe is very close to one I have in an ancient cookbook with a few changes. Momfish has an excellent recipe. I made it pretty much exactly as written, but used a 16 ounce block of chedd...
2/17/2011
If you don't have beer, don't make this recipe. It's not the same without it! This was a great recipe. The better the cheese you use, the better it tastes. Use a nice aged sharp cheddar, it make...
1/23/2011
delish! made this for my boyfriend (who is welsh) and he loved it (couldn't stop eating it out of the pot). We had leftovers the next day so I heated it up and poured it on an open faced sandwic...
4/19/2009
Real Welsh Rarebit is pure comfort food. This would be good dish for lunch with the family on a rainy day. Since this recipe comes together so quickly, and my entire family enjoys it, it may b...
4/24/2009
Followed the recipe to the letter, which I never do, and it was...bland. Queso w/o the good stuff. Not horrible, but not something I'll do again. I will use the method to make queso with tons of...