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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
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.
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COLBY RAREBIT
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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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