I’ve got a simple little recipe for ya today that I’ve been making for over 20 years. Welsh Rarebit (Rabbit) is a wonderful cheese dish similar to a fondue sauce. Traditionally, it’s served over toast, but you can dip in it like a fondue but I love to use it over grilled fish.
Let’s get to the recipe. The key to this particular dish is to have everything you need ready to go right by the pot before you start. It’s easy but requires constant (and I mean constant) attention. Here’s what you’re gonna need.
- 2-3 bags(16 oz) of extra sharp cheddar cheese
- 1 cup of cream (you can also use milk)
- one egg, beaten
- 1 tbls worcestershire sauce.
- tabasco sauce
- cayenne pepper
Whatever you are going to serve this on/with (toast, fish, as a fondue, etc..), ensure it is ready BEFORE you begin making the welsh rarebit. It should be served immediately.
Stir constantly throughout the following process. In a pot over medium heat bring the cream to a boil. Slowly stir in about 1 1/2 packets of the cheese. (add a little bit, let it melt, add a little bit, let it melt, etc…) When the sauce is smooth, add the egg. Again, when the sauce is smooth, add the worcestershire. A couple of dashes of the tabasco and a couple of shakes of the cayenne. Stir until it’s smooth. If you want it a little thicker, stir in some more of the cheese. Remove the pot from the heat and immediately serve.
As long as you are prepared and keep stirring, this recipe is as easy as it gets. If you stop stirring and the cream/milk or cheese burns, throw it out and start over.