Some recipes for Welsh rarebit, a melted cheese sauce served over toasted bread, include Alton Brown’s Welsh rarebit with heavy cream and another recipe that uses whole milk. To make Alton Brown’s recipe, melt 2 tablespoons of unsalted butter over low heat, and then whisk in 2 tablespoons of all-purpose flour.
Constantly whisk the mixture for about two to three minutes, taking care to not allow the flour to turn brown. Add in 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Whisk the ingredients until they form a smooth consistency, and then whisk in 1/2 cup of porter beer and 3/4 cup of heavy cream.
Slowly add 6 ounces of shredded cheddar, about 1 1/2 cups, stirring until it melts completely, about four to five minutes. Whisk in 2 drops of hot sauce, and serve the sauce over 4 slices of toasted rye bread.
To make the milk-based recipe, melt 1/4 cup of butter over low heat, and mix in 1/4 cup of all-purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of Worcestershire sauce and 2 drops of hot-pepper sauce. Cook the ingredients until they bubble, approximately five minutes.
Remove the saucepan from the stove, and whisk in 1 cup of whole milk. Return the pan to the stove, and bring the mixture to a boil. Pour in 1/2 cup of beer, and cook for an additional minute. Slowly add 1/2 pound of shredded cheddar cheese until it completely melts, and then serve.