Welsh Rabbit
Submitted by maryann
Classic Welsh Rabbit with sharp cheddar, white wine, and dry mustard spooned over crisp toast. This rich, velvety cheese sauce comes together in just 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minWelsh Rabbit has nothing to do with rabbit and everything to do with gloriously thick, tangy cheese sauce poured over crunchy toast.
This centuries-old British pub staple starts with a butter-and-flour roux, gets loosened with milk and white wine, then loaded up with sharp cheddar, dry mustard, and a splash of Worcestershire for that signature savoury bite.
It’s the kind of meal that feels fancy but takes all of 30 minutes, and every bite delivers that warm, gooey, mustardy punch that made it a favourite long before cheese on toast was even a thing.
Kitchen Tips
- Use the sharpest cheddar you can find. Mild cheese melts fine but won’t give you that bold, tangy flavour.
- Stir the cheese in gradually off the heat. Adding it too fast over high heat risks a grainy, broken sauce.
- A dry white wine works best here. Skip anything sweet or oaky.
- Thick-cut, sturdy bread holds up better under the weight of the sauce than thin sliced sandwich bread.
Ingredients
Directions
Melt butter in 2-quart saucepan over low heat.
Stir in flour, salt, pepper, mustard and Worcestershire sauce.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat. Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Gradually stir wine into sauce mixture; stir in cheese.
Heat over low heat, stirring constantly, until cheese is melted.
Serve over toast.
Sprinkle with paprika if desired.
Comments