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The Whip Tavern's Welsh rarebit

Time 20 minutes
Yields Serves 4 to 6
The Whip Tavern’s Welsh rarebit
1

In 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.

2

In 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.

3

Transfer 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.

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

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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