Welsh Rarebit Recipe

This hearty Welsh Rarebit is a classic British comfort food made with sharp Cheddar cheese, a malty beer, butter, piquant dry mustard, and a dash of Worcestershire sauce. This recipe creates an incredibly rich and savory cheese sauce with a smooth texture and a signature tangy kick, served bubbling hot over golden-brown toast. Perfect for a quick lunch or a cozy supper, this simple meal for two is ready in just 20 minutes.

Welsh Rarebit Ingredients

• 4 tablespoons (1/2 stick) butter
• 2 thin slices crusty bread
• 2 tablespoons all-purpose flour
• 1/2 cup beer
• 1/3 cup whole milk
• 1 heaping teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 2 dashes Worcestershire sauce
• 1 1/2 cups grated sharp Cheddar
• 1 large egg yolk
• Chopped fresh chives, for sprinkling

How To Make Welsh Rarebit

1. Toast the bread: In a skillet over low heat, melt 2 tablespoons of the butter. Place the bread slices in the skillet and toast for a couple of minutes until the underside is golden brown. Flip the bread over, toast the other side, then remove from the pan and set aside.
2. Make the roux: To start the sauce, melt the remaining 2 tablespoons of butter in a saucepan over low heat. Sprinkle in the flour and whisk them together to form a paste. This mixture is called a roux (pronounced ‘roo’), and it will thicken our sauce. Cook the roux for about 2 minutes, stirring constantly, to cook out the raw flour taste.
3. Build the sauce: While whisking continuously, slowly pour in the beer and milk. Keep whisking to prevent lumps, and cook for another minute until the sauce begins to thicken. Stir in the dry mustard, paprika, cayenne, and Worcestershire sauce.
4. Add the cheese: Add the grated Cheddar to the saucepan. Continue to whisk slowly over low heat for a couple of minutes until the cheese is completely melted and the sauce is smooth and hot.
5. Finish and serve: Remove the saucepan from the heat. Immediately whisk in the egg yolk until it is fully incorporated. This will make the sauce extra rich. Place a piece of toast on each plate and generously spoon the hot cheese sauce over the top. Sprinkle with fresh chives and serve right away.

Recipe Tips

• Use Good Quality Sharp Cheddar: The cheese is the star of the show, so use a good one. A block of sharp or extra-sharp Cheddar that you grate yourself will provide the best flavor and melt more smoothly than pre-shredded varieties.
• Cook the Roux: Don’t skip cooking the flour and butter mixture for a full two minutes. This important step cooks off the raw, pasty taste of the flour, ensuring your final sauce is rich and savory, not starchy.
• Remove from Heat for the Egg Yolk: It is crucial to take the saucepan off the heat before whisking in the egg yolk. If the sauce is too hot, it will instantly cook the egg, leaving you with scrambled eggs in your sauce instead of a rich, smooth consistency.
• Whisk Constantly: To get a perfectly smooth, lump-free sauce, whisk constantly as you add the beer and milk. This helps the liquid incorporate evenly into the roux without clumping.

What To Serve Welsh Rarebit

Welsh Rarebit is a wonderfully satisfying meal all on its own. To balance its richness, you can serve it with a simple side salad tossed in a sharp vinaigrette. It’s also delicious with a few slices of fresh tomato or some tangy pickled onions on the side. For a classic pub-style meal, simply add a few more dashes of Worcestershire sauce on top before eating.

How To Store Welsh Rarebit Leftovers

This dish is best enjoyed immediately after it’s made for the best texture and flavor. Refrigerate: If you have leftover sauce, you can store it in an airtight container in the refrigerator for up to 2 days. To reheat, warm it very gently in a saucepan over low heat, whisking constantly until smooth. Do not microwave it, as this can make the cheese separate and become oily. Freeze: Freezing is not recommended. The cheese sauce is likely to break and become grainy upon thawing.

Welsh Rarebit Nutrition Facts

• Serving Size: 1 serving
• Calories: 850 kcal
• Total Fat: 65g
• Saturated Fat: 40g
• Cholesterol: 250mg
• Sodium: 1100mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 35g

Frequently Asked Questions

• What is the difference between Welsh Rarebit and just cheese on toast? While they sound similar, Welsh Rarebit is much more than just melted cheese on bread. It features a cooked cheese sauce made by creating a roux (a flour and butter base), then adding beer, milk, and seasonings like mustard and Worcestershire sauce. This creates a complex, savory sauce that is then poured over the toast.
• What kind of beer should I use? A traditional British-style ale, a dark stout, or a porter is best for this recipe. These beers add a deep, malty flavor that complements the sharp cheese. It’s best to avoid very hoppy beers like an IPA, which can make the sauce taste bitter.
• Can I make this recipe without alcohol? Yes. For an alcohol-free version, you can replace the 1/2 cup of beer with an additional 1/2 cup of whole milk. The flavor will be milder but still creamy and delicious.
• Why did my cheese sauce get grainy or oily? This can happen for two main reasons: the heat was too high, or you used pre-shredded cheese. Always melt the cheese over very low heat, stirring gently. It’s also best to grate your own cheese from a block, as bags of pre-shredded cheese contain anti-caking powders that can prevent them from melting smoothly.

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