Prep 20 mins
Cook 8 mins
I adopted this recipe, which originally was submitted by Mean Chef.
- 44.37 ml unsalted butter
- 44.37 ml flour
- 158.51 ml ale
- 283.49 g extra-sharp cheddar cheese, grated
- 4.92 ml English mustard
- 4.92 ml Worcestershire sauce
- 0.13-0.19 ml Tabasco sauce
- 6 English muffins, split in halves, toasted
- 6 slice bacon, cooked to crispy
- chopped parsley, for garnish
- Melt the butter in a saucepan over low heat, add the flour and whisk to make a roux.
- Cook for 2 to 3 minutes.
- Whisk in the ale and boil the mixture for 3 minutes while whisking.
- Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and Tabasco pepper sauce, and cook, stirring, until hot but not boiling.
- Spoon the Cheddar mixture over the toasted muffins, garnish with parsley and serve with crispy bacon.
I was doing some researching before posting my Welsh Rarebit recipe, and found this. This is nearly perfect, only authentic difference is that the Rarebit should be served on very thick and crisp toast points. No need to post mine.
This was sooo rich!! I cut the recipe in half and it was still too much of a good thing. I do mean good, the taste was wonderful. It wouldn't be fair for me to put stars on it because the reason I made it was that my Mom used to make it when we were kids. This one was not the same, Mom's was not as thick and was served on a plate with home made rolls to sop it up but the taste is very close to hers, although hers was definately hotter, (more Tobasco I guess.) More parsley too. In any case thanks for posting it, it was good and brought back pleasant childhood memories.