This Welsh Rarebit Cheese Sauce is hands-down one of the best beer cheese sauces you will ever have. One of my favorite local pubs used to serve it along with traditional Welsh chips and it became one of the only things I enjoyed about winter. When Dressel’s closed and left me somewhat broken hearted – seriously it was one of my favorite pubs, I no longer had a fix for my winter cheese addiction. I’ve been on a mission ever since to duplicate it and this is pretty damn close. I think the missing ingredient is probably Dressel’s itself, but there’s no replacing the St. Louis institution.
My favorite is always going to be potatoes, but really this sauce is traditionally served broiled on toast, which is also really lovely.
- Potatoes (in all forms – fries, chips, tots, wedges, etc..)
- Sausage (Kielbasa is my favortie)
- Crusty Bread
Courtesy of Alton Brown
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dark beer, such as stout or porter
3/4 cup heavy cream
6 ounces (1 1/2 cups) shredded cheddar cheese
2 drops hot sauce (optional)
Melt the butter over medium-low heat in a small saucepan. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, being careful not to brown the flour.
Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add the beer and whisk to combine. Pour in the cream and whisk until well combined and smooth. Gradually add the cheese, stirring constantly, until the cheese melts and sauce is smooth, 4 to 5 minutes. Add the hot sauce. Serve immediately.
When reheating, use an immersion blender to bring it back to the right consistency.