WELSH RAREBIT

Welsh Rarebit image

Provided by Nancy Fuller

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
1 cup heavy cream
1/2 cup dark beer, either a porter or a stout
2 cups (8 ounces) shredded sharp Cheddar
4 to 6 slices pumpernickel bread, toasted

Steps:

Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour. Whisk in the Dijon and season with some salt and pepper. Cook for 3 minutes, whisking continually.
Whisk in the Worcestershire, then the cream and beer; whisk out any lumps. Bring the mixture to a boil and cook out the alcohol, about 1 minute. Stir in the Cheddar and let melt. Keep stirring over medium-high heat until thickened, 4 to 5 minutes. Serve over the pumpernickel toast.

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