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Welsh Rarebit
Also known as Welsh Rabbit, this cheese sauce is traditionally
served over toast points or toasted English muffin . A slice of tomato
can be placed on the toast first for high tea and it can also be put
under the broiler for a few moments . We have also found that this
recipe is delicious served over steamed broccoli or cauliflower, a
baked potato, or it could be tossed with cooked pasta shapes to
make a macaroni and cheese dish .
Makes 4 cups
2¼
cups whole milk or evaporated lowfat milk
(not reconstituted)
2
large eggs
3
tablespoons unbleached all-purpose flour
1
tablespoon Dijon-style mustard
1
teaspoon Worcestershire sauce
½
teaspoon kosher salt
1
pound shredded sharp or extra-sharp Cheddar
cheese
paprika (for dusting on top)
Heat the milk in a saucepan until simmering (bubbles are
just breaking at the surface) – this may also be done in a
microwave .
Place the eggs, flour, mustard, Worcestershire sauce, and salt
in the blender jar . Cover and blend on Mix for 15 to 20
seconds . Scrape the sides of the blender jar . Add the
shredded cheese and blend on Purée . With the blender
running, add the hot milk in a slow steady stream through the
opening in the lid . Blend on Purée until smooth and
homogenous, about 30 to 40 seconds .
Pour the mixture into a medium (2¾-quart) saucepan . Place
over medium heat, and cook, stirring constantly with a whisk
until creamy, smooth and thickened, about 15 to 20 minutes .
Serve over toast points or toasted English muffin halves .
Dust with paprika before serving .
Nutritional information per serving (¼ cup):
Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g • sat. fat 7g
• chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g
1
SALAD DRESSINGS,
VINAIGRETTES, SAVORY SAUCES
Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad .
Makes about 1½ cups, can be doubled or tripled
1
clove garlic, peeled
2
tablespoons Dijon-style mustard
½
cup wine vinegar
1
teaspoon kosher salt
½
teaspoon freshly ground pepper
²⁄ ³
cup extra virgin olive oil
²⁄ ³
cup vegetable oil
Place the garlic, mustard, vinegar, salt, and pepper in the
blender jar . Cover and blend on Liquefy for 10 to 15 seconds .
With the machine on, add the oils in a slow, steady stream
through pour lid . Continue to blend for an additional 20 to 30
seconds until completely emulsified .
Note: You may change the Basic Vinaigrette by using different
flavors of vinegar, mustard or oil . Try using fresh lemon juice
and a little honey for a honey-mustard vinaigrette . Add fresh
herbs, sun-dried tomatoes, or pesto for other flavor changes .
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g
• chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
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