A traditional British recipe, this perfect Welsh rarebit is the ultimate quick and easy lunch - made with a gooey cheese sauce, and grilled to perfection on crispy bread.
If there was ever a recipe that wholly embodies the name of this website, 'easy cheesy vegetarian', it's Welsh rarebit - and since I'm half Welsh, I thought it was fitting that I share this recipe. It's such a simple one, but if you're a fan of gooey cheese, it's really rather spectacular, and makes a perfect easy lunch.
Is Welsh rarebit the same as cheese on toast?
We Brits are known for our 'does what it says on the tin' kind of recipes, and cheese on toast is one of our best.
It's cheese.
On toast.
You really don't need a recipe for it.
But Welsh rarebit isn't quite the same as a standard cheese on toast. It's a little more interesting - and a lot more delicious - because it uses a gooey cheese sauce, rather than plain slices of cheese.
What is Welsh rarebit?
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 wherever it came from, it's an incredible dish that deserves to be shared.
Welsh rarebit begins with a super thick cheese sauce, smeared over a crispy piece of toast, and grilled until it's golden brown on top.
It only takes a few minutes more than regular cheese on toast, and it's totally worth the extra effort.
How to make perfect Welsh rarebit
There are all sorts of different recipes for Welsh rarebit.
Some use beer, some don't.
Some use real mustard, and others use mustard powder, or even no mustard at all.
Some recipes use Welsh cheese and others just use cheddar...
Nobody can really agree on just one Welsh rarebit recipe.
So this is just my version!
Step 1: Make a thick white sauce
I begin with a really simple béchamel sauce (white sauce). You can find step-by-step instructions for how to make a white sauce here, but it's essentially just flour cooked in butter, with some milk added.
You can swap a little of the milk out for some beer, if you want some real indulgence.
You need to make the sauce quite a bit thicker than you would if you were making, say, macaroni cheese - otherwise, it will all drip straight off the bread and you'll end up with a big mess. A tasty mess, but a mess nonetheless.
Instead, the sauce should be thick and spreadable - more of a paste, really.
Step 2: Add cheese and mustard
Of course, you can't have Welsh rarebit without plenty of cheese.
Choose a good quality cheese with plenty of flavour. I went for an extra mature cheddar, but a Welsh cheese like Caerphilly would be fitting too!
I also added a dollop of mustard and plenty of black pepper.
Stir it well until the cheese has melted into the sauce and it's all thick and gooey.
Step 3: Spread it on toast, and grill
You can use any type of bread for Welsh rarebit, but I like to use something a bit more special than a mass-produced white loaf. This time I used some slices from a nice crusty bloomer loaf.
I like to pre-toast the bread, so it gets crispy on the underside. Then, spread the thick cheese sauce on top.
Pop the tray under the grill (broiler) for a few minutes until the cheese sauce is bubbly and hot, with crispy golden brown patches on top.
All that's left to do is eat!
How to serve Welsh rarebit
In my eyes, Welsh rarebit is definitely a lunch dish, so I don't tend to do anything fancy with it.
Just a bit of salad on the side is perfect - perhaps some lettuce, tomatoes, or cucumber.
A lot of people splash their Welsh rarebit with a few drips of Worcestershire sauce just before serving. The issue is that Worcestershire sauce isn't actually vegetarian - but Henderson's relish is a good vegan substitute. It's a pretty specialist ingredient, but you can find it online if needed (Amazon US / Amazon UK).
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Perfect Welsh Rarebit
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Print Pin CommentIngredients
- 4 slices good quality crusty bread
- 1 tablespoon (~ 15g) butter
- 1 tablespoon plain flour
- 120 ml (~ ½ cup) milk (or you can swap a little of the liquid for beer if you like)
- 75 g mature cheddar cheese, grated (~ ¾ cup when grated)
- 1 teaspoon mustard (I used Dijon)
- ½ teaspoon black pepper
Instructions
- Begin by laying the slices of bread on a baking tray, and placing them under the grill (broiler), set to a medium-high heat. Cook for a couple of minutes until one side of the bread is golden brown and crispy. Then, turn each slice over and remove from the grill.
- Meanwhile, melt the butter in a small saucepan, and add the flour. Mix well for 30 seconds, then add half of the milk. Stir well until the sauce is smooth, then add the remaining milk and mix again. The mixture should thicken up into a smooth, thick paste.
- Add the grated cheese, mustard, and black pepper. Cook for another minute or two, stirring constantly, until the cheese has melted and the mixture is smooth.
- Spoon the sauce onto the untoasted side of each piece of 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 back under the grill (broiler) for about 5 more minutes, until the cheese sauce is just beginning to brown. Serve immediately.
Notes
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Roger says
Had it when I was a child. My nan used to make it for us. Looking forward to trying it.😋
Patricia says
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
Becca @ Easy Cheesy Vegetarian says
Hmm not sure about that one, I'd probably just use a really good veggie stock!
Marsha Harrison says
When you cook wine or beer or any other alcohol it burns off the alcohol. Your son will not get drunk by eating this recipe. Or you could just use a near beer which is low to no alcohol.
Lindi says
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
Becca @ Easy Cheesy Vegetarian says
Hmm I wonder what made it a coral colour - was there some tomato in it maybe? Glad you enjoyed this anyway!
Dawna says
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.
Becca @ Easy Cheesy Vegetarian says
Yes it's best on a lovely thick slice of crusty bread! :)
Carole says
How much beer and how much cheese in American measurements?
Becca @ Easy Cheesy Vegetarian says
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!
Ty says
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?
Becca @ Easy Cheesy Vegetarian says
If you're using a really dark beer I'd just use a lot less! Or use a paler lager-type beer :)
val says
top off with a poached egg!!
Becca @ Amuse Your Bouche says
Great idea!
Tara says
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.
Becca @ Amuse Your Bouche says
Glad you managed to satisfy your craving for Welsh food eventually! :)
Roger B says
@Tara, not surprising; Welsh food is pretty limited — my father grew up in South Wales and the only food which we identified as Welsh were griddle scones and the Welsh version of soda bread — OK but hardly specialized regional cooking. My experience of South Wales classical food was that good old British fast food standby, fish and chips; and the best fish and chips in Troedyrhiw (part of Merthyr Tydfil) were made by Italians, who were as gregarious and outgoing as the local Welsh !!
Greg says
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.
Eileen says
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!