4 (2)

Mains, Quick and Easy, Vegetarian

The Whip Tavern's Welsh rarebit

The Whip Tavern's Welsh rarebit
Ricardo DeAratanha / Los Angeles Times

Dear SOS: On a recent visit to the Philadelphia area, I encountered the absolute best Welsh rarebit at a local British pub. The Whip Tavern serves a rarebit that combines good English cheddar and Stilton cheeses with Smithwick's Irish Ale, ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup ale
  • 2 cups heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dry mustard
  • 2 ounces shredded yellow cheddar cheese
  • 3 ounces Stilton cheese
  • 1 (8-ounce) baguette, thinly sliced on the bias and toasted

Step 1In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.

Step 2In a 2-quart pot, bring the ale to a simmer. Whisk in the roux a little at a time until the mixture is the consistency of peanut butter; you may not use all of the roux. Whisk in the heavy cream, Worcestershire and dry mustard. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.

Step 3Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.

Note: Adapted from the Whip Tavern in Coatesville, Pa. The Whip Tavern uses Smithwick's Irish Red Ale in this recipe.


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