Wisconsin Cheddar Rarebit

  • Yield: 6 servings


2tablespoons butter
3cups (12-ounces) shredded sharp Cheddar cheese
1teaspoon dry mustard
1teaspoon hot pepper sauce
1teaspoon Worcestershire sauce
2 egg yolks, lightly beaten
1/2cup scotch ale


  1. Melt the butter in a heavy-bottomed pan over very low heat, add the cheese slowly, stirring in one direction. Add the mustard and the next two ingredients; continue stirring until smooth.
  2. In a small bowl, whisk the egg yolks and beer together; whisk into the cheese mixture in small amounts. Reduce the heat and continue stirring until the sauce thickens.

Recipe courtesy of the Wisconsin Milk Marketing Board