Classic Welsh rarebit
I’ve talked about cheese on toast before when I made my cheesy tomato and avocado toasts, and Welsh rarebit is another variation – except this time, instead of plain old cheese, it has a gooey cheese sauce with (in this case) beer and mustard and butter and all sorts of yummy bits.
Did you hear that? Beer in your cheese! Can’t get any better.
There are a million stories about how Welsh rarebit came about, where it got its bizarre name from (it’s also sometimes known as ‘Welsh rabbit’ – don’t worry, no rabbits were harmed in the making of this dish), and even whether it’s truly Welsh or not (but since I’m half Welsh and I’ll probably be told off if I say anything different, let’s just say it is).
There are also about a million different recipes for Welsh rarebit – some use beer, some don’t; some use real mustard and others use mustard powder; some recipes use Welsh cheese and others just use cheddar, etc. So this is just my version!
Welsh rarebit might just seem like a fussier way of making cheese on toast, but actually it only takes a couple of minutes to make the sauce – it doesn’t really take much longer than normal cheese on toast. Plus you get so much extra flavour from the beer and the mustard that it’s totally worth putting the extra few minutes in.
If you find that your cheesy rarebit sauce oozes off the sides of your bread when you pour it on, don’t despair! They usually end up being the best bits – they go slightly crispy on the edges, and we all know you can’t beat crispy cheese.
(just make sure you have a token bit of salad on the side to make yourself feel slightly less guilty about slathering beer-infused cheese on white bread…)
Classic Welsh rarebit
Ingredients
- 1 tbsp butter
- 1 tbsp plain flour
- 100 ml beer
- 30 g cheddar cheese grated
- 1 tsp mild mustard
- Salt
- Black pepper
- 2 slices large of bread
Instructions
- Melt the butter in a small saucepan, and add the flour. Whisk well for 30 seconds, then add the beer. Simmer for a minute or so, still whisking, and then add the cheese and mustard. Cook for another minute until the cheese has melted and the mixture is smooth. Season to taste.
- Meanwhile, lightly toast the two slices of bread and lay them on a baking tray. When the cheese sauce is ready, spoon it onto the bread, gently pushing it to the edges with the back of the spoon (don't worry if it spills over the edges a bit!).
- Place under the grill (broiler) for about 5 minutes, until the cheese sauce is just beginning to brown. Serve immediately.
Had it when I was a child. My nan used to make it for us. Looking forward to trying it.😋
I have made something similar for many years, but without beer, as a son cannot have alcohol. You are so right; it is scrumptious! Is there any ingredient that could give it a beer- like kick, but without the alcohol?
Thanks so much,
Patricia
Hmm not sure about that one, I’d probably just use a really good veggie stock!
When I was little, occasionally on Sunday nights we had Welsh Rarebit on toast and l really loved it but my Mum doesn’t remember ever making it. This not what we had, ours was a bit more of a sauce but not. It was kind of a coral colour. I did make yours tonight and it was goooooooooood and will be made again. But my search is still on….lol
Hmm I wonder what made it a coral colour – was there some tomato in it maybe? Glad you enjoyed this anyway!
I remember my mother making this—as a kid, I hated it. The tomato made it runny. Today, I’d be pleased to make it a mainstay in my diet, though I’d opt for using a robust, hearty bread instead of American white bread.
Yes it’s best on a lovely thick slice of crusty bread! :)
How much beer and how much cheese in American measurements?
Hi Carole, I’d go for about 1/3 cup of each :) Though I would err on the side of more cheese and less beer!
I tried this with a Guinness stout beer and that gave it a much darker color than the picture. I don’t know if I didn’t cook it long or high enough but the bitterness of the beer was strong. I think next time I’ll add more cheese. Any idea on which beer to use or method to reduce bitterness?
If you’re using a really dark beer I’d just use a lot less! Or use a paler lager-type beer :)
top off with a poached egg!!
Great idea!
I recently went to a Welsh Festival that was unfortunately lacking in Welsh food. This led me to looking up Welsh recipes when I got home and came across yours. It was absolutely delicious! So easy too.
Glad you managed to satisfy your craving for Welsh food eventually! :)
Really easy to make and I like that I didn’t have to wait for it to rise. I used Fat Tire amber ale which was great in this. I would decrease the amount of butter to 1/4 cup next time. I had no problem with the butter over-flowing as some other reviewers had mentioned, but the taste of that much butter was just a bit much. Excellent otherwise. DH especially loved it. Thanks for sharing.
You know, I eat cheese on toast all the time (usually with mustard and whatever appropriate veg I find in the crisper), but I’ve never made a rarebit! Maybe that’s not such a surprise, since I live in California, but still. :) Must try this very soon!
that is so so so tempting Becca ! I was wandering over to your blog for Blogging tips and its like by default I kept on clicking on your recipes one by one and have ended up in bookmarking so many of them now
I have to admit, I didn’t look at the recipes much a couple of times I have been here. But now when I have, I am totally hooked !! Great work
Thank you for your encouraging words at my blog post ! :) I really appreciate at
Cheers
Nupur
Haha thanks Nupur, I’m glad you decided to look at my recipes this time! :)
Oh yes please, melted cheese all oozy and gooey. What is not to like?!!
Wow, looks amazing, definitely needs to be made in the near future :)
Now this doesn’t help since I’m hungry but cheese – Noooo we are so trying to cut down on cheese but love it too much. Your cheese on toast has made me want that now!
Cheese and beer DO go great together. I used a dark ale in a cheese and beer dip once and it was excellent. Your rarebits (which sound rude, sorry) look delicious.
I haven’t made Welsh rarebit since I was a teenager, when it we made a super rich gooey version of it. The salad on the side looks like a good idea.
We call cheese on toast roasted cheese and I like lots of black pepper on it. I’ve never had rarebit before. It sounds gorgeous. I must take the time and try it.
Here we went out to lunch today but this is making me hungry. I simply love cheese and now that the weather is turning cool there is a beer cheese soup I’d like to try. Have you ever made one cheese and beer soup? It’s quite popular here. I was hoping you had a spectacular recipe :-) I love cheese with bread together, apart, melted, wedded any way I can get it.
Sorry Marisa, I’ve never had beer cheese soup – but it sounds amazing!!!
When I was a teenager, I remember reading about young women in Sinclair Lewis novels having late-night Welsh rabbit parties. I had to look up what this was because I assumed it was actual rabbit and that seemed like an odd thing to be whipping up for an impromptu late-night celebration in the dormitory! Your version sounds great and I think I’ll try it soon. (I share your love for melted cheese!)
Haha I love that thought, just making a quick roast dinner for a midnight snack ;)
Oh now why did you have to show me pics of melted cheese? I’m such a sucker for cheese. I will HAVE to eat this now. Oh Becca what have you done???!!! I’ve just had lunch too
Ha! Do it! http://cdn.meme.li/instances/250×250/50645212.jpg