This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do.
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Units: US | Metric
- 1In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
- 2Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
- 3Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
- 4Continue cooking until the mixture is smooth; remove from heat.
- 5Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
- 6Serve with the toasted baguette slices (crostini).
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Nutritional Facts for The Whip Taverns Welsh Rarebit
Serving Size: 1 (175 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 537.8
- Calories from Fat 373
- Total Fat 41.5 g
- Saturated Fat 25.5 g
- Cholesterol 139.4 mg
- Sodium 571.6 mg
- Total Carbohydrate 29.1 g
- Dietary Fiber 1.1 g
- Sugars 1.8 g
- Protein 12.2 g