Colby Rarebit
- 2 ounces (½ stick) butter
- ¾ cup all-purpose flour
- 3 cups chicken stock (hot)
- 3 cups light cream or milk
- 2 egg yolks
- 2 tablespoons dry mustard
- ¼ teaspoon cayenne (red pepper)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons dry sherry
- 1 pound (4 cups) grated Colby cheese
- Toast points and sliced tomatoes, for serving
Instructions:
English muffins and bacon are also tasty with this rarebit.
- 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.