Nothing topical at the moment, so have another recipe

Welsh Rarebit:

As I mentioned once before, I’ve used this recipe as the template for a few other cream sauces I’ve made, of late.  It’s pretty simple, and makes a really great breakfast/lunch/brunch meal.  A good hearty meal for the whiny vegetarians in your life.



Our assembled forces

  • 2 Tbsp butter
  • 2 Tbsp Flour
  • ~1 1/2 cups cheese, grated, various.  Today I tried Asiago and Cheddar.  Also, I secretly used 2 cups instead of 1 1/2, because there’s no such thing as overdoing it with cheese
  • 1/2 cup dark beer.  This is a critical element of the recipe, as it gives you an excuse to day-drink.  (The original recipe I had called for porter, which can be tough to find.  I’ve tried mixing Guinness and various lagers to reasonable success, though.  Be creative!)
  • 3/4 cup heavy cream
  • 1 tsp spicy or Dijon mustard.
  • 1 tsp Worchestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • hot sauce to taste
  • (optional, excessive, even: 1 tomato, sliced)
  • English Muffins

(Optional Step 0.5: Preheat oven to 350.  Place sliced tomato on baking pan, roast until done.  Alternatively, make bacon or sausage or something, if you don’t need to worry about meat-shunners.  The main course is pretty hearty, though, so this is a tad unnecessary.)

Step 1: Melt butter, whisk in flour taking care not to burn it.  As mentioned with another recipe, this is call a roux, and serves as the base for a number of different sauces.  I have no idea what it does, but it’s fun!

Step 2: Add Mustard, Worchester sauce, salt and pepper, and stir until it looks, like, evenly mixed.

Step 3: Add beer, stir some more.

Non-optional Step 3a.  Consume whatever’s left of the bottle(s) of beer you just opened.  Put English Muffins in toaster while you’re doing this.  This is as good a time as any, really.

Step 4: Pour in cream, and gradually add cheese and stir until evenly blended.  It’s pretty important to great grate the cheese in advance, because otherwise your cream sauce ends up all clumpy and half-melted and gross.  Add that hot sauce, too, sometime in there.

Step 5: Put English muffins on a plate.  If you made something else, like tomatoes or sausage or whatever, place these on said English Muffins.  If you’re really lazy, you can just put a piece of ham on said muffin, and not cook anything extra.  Anyway, pour cheese sauce over bread/otherthing combo.

Step 6: Nom.


My favorite thing about this recipe, other than the fact that its preparation serves as a prime excuse for day-drinking, is its name.  Welsh Rarebit, or Welsh Rabbit, is certainly an obscure British class slur of some sort.  The derivation seems to be that whereas poor Britons could not afford prepared meat, and thus, wild game like rabbit was the poor man’s meat, the Welsh were so poor that their ‘rabbit’ was actually just cheese.


About Mumbly_Joe

Sometimes I write things on the internet. Other times, I do other things.
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