Wisconsin Colby Rarebit
Recipe courtesy of Wisconsin Milk Marketing Board.
6 tablespoons butter
3/4 cup all-purpose flour
3 cups chicken stock, hot
3 cups light cream or milk
2 large egg yolks
1/8 cup dry mustard
1/4 teaspoon cayenne (red pepper)
1/8 cup Worcestershire sauce
1/6 cup dry sherry
4 cups (1 pound) grated colby cheese
Toast points and sliced tomatoes, for serving
- On medium heat, melt the butter in a heavy stainless soup pot; whisk in the flour to create a paste. Let the mixture cook for 5 to 6 minutes. Slowly whisk in the hot stock and cream to create a smooth sauce. Cook for 5 to 6 minutes more.
- Combine the egg yolks, mustard, cayenne, Worcestershire sauce, and sherry; mix well. Add the egg mixture to the sauce and mix well.
- Add the cheese and stir to melt.
- Season the rarebit (cheese sauce) and serve over toast points and sliced tomatoes.
Makes 12 servings.
Tip: English muffins and bacon are also tasty with this rarebit.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board.