Welsh rarebit is a savory British dish featuring a rich, cheesy sauce infused with mustard and beer, generously spread over toasted bread and broiled until bubbly and golden. Often described as a sophisticated cheese on toast, it’s a comforting, flavorful treat perfect for breakfast, lunch, or a cozy snack. This detailed recipe guides you through making authentic Welsh rarebit at home, with tips to achieve its signature creamy, tangy goodness.
Ingredients (Serves 4)
For the Cheese Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ cup dark beer (stout or ale, or milk for non-alcoholic version)
- ¾ cup whole milk, warmed
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 8 oz (225g) sharp cheddar cheese, grated
- ½ tsp smoked paprika (optional, for depth)
- Pinch of cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For the Toast:
- 4 thick slices crusty bread (sourdough or white farmhouse)
- 1 tbsp unsalted butter (for spreading, optional)
For Garnish:
- 1 tbsp fresh chives, finely chopped (optional)
- Extra grated cheddar (for topping, optional)
Equipment Needed
- Medium saucepan
- Whisk
- Baking sheet
- Broiler or oven
- Spatula
- Cheese grater
- Small bowl (for warming milk)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Grate 8 oz sharp cheddar cheese and set aside; freshly grated cheese melts smoother than pre-shredded. Warm ¾ cup milk in a small bowl or microwave (about 30 seconds) to prevent curdling in the sauce. Measure out ½ cup beer (or milk for a non-alcoholic version) and keep it at room temperature. Slice 4 thick pieces of crusty bread, about ¾-inch thick, for a sturdy base.
Pro Tip: Use a mature, sharp cheddar for bold flavor; milder cheeses won’t pack the same punch.
Step 2: Make the Cheese Sauce
In a medium saucepan, melt 2 tbsp butter over medium-low heat. Once melted, add 2 tbsp flour and whisk continuously for 1–2 minutes to form a smooth roux, cooking out the raw flour taste. Gradually pour in ½ cup beer (or milk), whisking constantly to avoid lumps. Add ¾ cup warmed milk slowly, whisking until the mixture is smooth and thickened, about 2–3 minutes.
Pro Tip: Keep the heat moderate to prevent scorching; a steady whisk ensures a velvety sauce.
Step 3: Add Flavorings and Cheese
Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, ½ tsp smoked paprika (if using), and a pinch of cayenne pepper (if using). Reduce heat to low and gradually add the grated cheddar, a handful at a time, stirring until fully melted and smooth. Season with salt and black pepper to taste. The sauce should be thick and creamy, perfect for spreading. Remove from heat.
Pro Tip: Don’t let the sauce boil after adding cheese, as it can become grainy.
Step 4: Toast the Bread
Preheat your broiler (or oven to 450°F/230°C). Place the 4 bread slices on a baking sheet. For extra richness, lightly spread one side of each slice with butter. Toast under the broiler for 1–2 minutes per side until golden and crisp, watching closely to prevent burning. Remove from the oven and keep the broiler on.
Pro Tip: Slightly stale bread holds up better under the sauce; fresh bread works but may soften more.
Step 5: Assemble the Rarebit
Place the toasted bread slices on the baking sheet, toasted side up. Spoon the warm cheese sauce generously over each slice, spreading it evenly to the edges. If desired, sprinkle a little extra grated cheddar on top for a bubbly crust.
Pro Tip: Spread the sauce thickly for that classic gooey texture, but don’t let it drip over the edges.
Step 6: Broil
Place the baking sheet under the broiler for 1–3 minutes until the cheese sauce is bubbling and golden brown in spots. Watch closely to avoid burning, as broilers vary in intensity. The top should have a slightly caramelized, blistered look.
Pro Tip: Position the tray about 4–6 inches from the broiler for even browning.
Step 7: Serve
Transfer the rarebit to plates immediately. Sprinkle with chopped chives (if using) for a fresh, colorful touch. Serve hot with a side of pickles, a simple green salad, or a fried egg on top for a heartier meal.
Serving Tip: Cut the rarebit into triangles or strips for easy eating, and pair with a cup of tea or a pint of ale for authenticity.
Nutritional Information (Per Serving, Approx.)
- Calories: 450–500 kcal (varies by portion size and cheese amount)
- Protein: 15g (from cheese)
- Fat: 25g (from cheese, butter, and milk)
- Carbohydrates: 35g (from bread and flour)
- Sodium: 800–1000mg (from cheese, Worcestershire, and salt)
- Fiber: 2g
Note: Values are estimates and depend on ingredients. Welsh rarebit is high in fat due to cheese and butter, and moderate in carbs from the bread. Using less cheese or whole-grain bread can reduce calories and add fiber. Sodium is high due to cheese and seasonings; opt for low-sodium cheese if needed.
Tips for Perfect Welsh Rarebit
- Choose Sharp Cheddar: A mature cheddar provides the bold, tangy flavor essential for authenticity; avoid mild cheeses.
- Keep Sauce Smooth: Add cheese gradually over low heat to prevent a grainy texture.
- Experiment with Beer: Stout or ale adds depth, but milk works for a non-alcoholic version with a milder flavor.
- Make Ahead: Prepare the cheese sauce in advance and refrigerate; reheat gently before spreading.
- Vegetarian Option: Ensure Worcestershire sauce is vegetarian (some contain anchovies); substitute with soy sauce if needed.
Why You’ll Love This Recipe
Welsh rarebit is the ultimate comfort food, transforming simple toast into a decadent, cheesy delight. Its rich sauce and golden crust make it a versatile dish for breakfast, lunch, or a cozy evening snack. This recipe delivers pub-style authenticity with easy steps and bold flavors, bringing a taste of Britain to your kitchen.
