The Whip Tavern's Welsh rarebit
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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, spiced with a bit of British mustard. Served with crostini. Stunning. Can you get us the recipe for this great comfort food, please?
William McCuskey
Los Angeles
Dear William: The Whip Tavern was happy to share its recipe for this rich, cheesy dish, browned under a broiler and served alongside plenty of crostini for dipping.
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.
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.
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.
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