Shelly's Recipe

COLBY RAREBIT

Category: Sauces - Miscellaneous

2 oz (3/4 stick) butter
3/4 cup flour
3 cups chicken stock (hot)
3 cups light cream or milk
2 egg yolks
1/8 cup dry mustard
1/4 tsp cayenne (red pepper)
1/8 cup Worcestershire sauce
1/6 cup dry sherry
4 cups (1 lb) grated Colby cheese
Toast points and sliced tomatoes, for serving

On medium heat, melt the butter in a heavy-gauge 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 and serve over toast points and sliced tomatoes.