Home / Appetizer / Welsh Rarebit (Beer Cheese Sauce)

Welsh Rarebit (Beer Cheese Sauce)

What goes better with soft pretzels than cheese sauce and beer?  This recipe for Welsh Rarebit, which comes from Alton Brown, combines both. Although, traditionally, this sauce is poured over toast, my guests loved using it as a dipping sauce for Ballpark Pretzels. I have to admit, it was pretty great. I hope you think so too.

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce

Directions

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.

img_3275

Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.

img_3277

Add beer and whisk to combine.

img_3279

Pour in cream and whisk until well combined and smooth.

img_3281

Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth. This will take 4 to 5 minutes. Add hot sauce.

img_3284-2

Serve hot.

Welsh Rarebit (Beer Cheese Sauce)
Author: 
 
What goes better with soft pretzels than cheese sauce and beer? This recipe for Welsh Rarebit, which comes from Alton Brown, combines both. Although, traditionally, this sauce is poured over toast, my guests loved using it as a dipping sauce for Ballpark Pretzels. I have to admit, it was pretty great. I hope you think so too.
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup porter beer
  • ¾ cup heavy cream
  • 6 ounces (approximately 1½ cups) shredded Cheddar
  • 2 drops hot sauce
Instructions
  1. 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.
  2. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
  3. Add beer and whisk to combine.
  4. Pour in cream and whisk until well combined and smooth.
  5. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth. This will take 4 to 5 minutes. Add hot sauce.
  6. Serve hot.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

Check Also

Easy Authentic Guacamole

My wife and mother-in-law love guacamole so much that they asked me to make it …

Leave a Reply

Your email address will not be published.

Rate this recipe: