British
Welsh Rarebit
A proper Welsh rarebit is thick toast covered with a savoury melted Cheddar sauce, sharpened with ale, mustard, and Worcestershire sauce. It is finished under the grill until bubbling, burnished, and just crisp at the edges.
Watch it madeTasting History with Max Miller · 1:23
Ingredients
- Thick-cut white or sourdough bread2 large slices
- Unsalted butter25g
- Plain flour1 tbsp
- British ale or stout80ml
- Whole milk40ml
- Mature Cheddar cheese, finely grated150g
- English mustard1 tsp
- Worcestershire sauce1 tsp
- Cayenne pepper1 pinch
- Egg yolk1
- Freshly ground black pepperto taste
Method
- Heat the grill to high and toast the bread on both sides until firm and golden.
- Melt the butter in a small saucepan over medium heat, then stir in the flour and cook for 1 minute to make a smooth roux.
- Gradually whisk in the ale and milk, keeping the mixture smooth, and simmer for 1 to 2 minutes until thick.
- Lower the heat and stir in the grated Cheddar, English mustard, Worcestershire sauce, cayenne, and black pepper until the cheese has melted into a thick sauce.
- Remove the pan from the heat and beat in the egg yolk until glossy and well combined.
- Place the toast on a grill tray and spread the cheese mixture generously right to the edges.
- Grill for 2 to 4 minutes until the rarebit is bubbling, deeply golden in patches, and slightly blistered.
- Serve immediately while the topping is molten and the toast is still crisp underneath.
Common questions
Can I substitute the British ale or stout in Welsh rarebit?
Yes. Use a dry lager, hard cider, or extra milk if you prefer a milder flavor. Avoid very hoppy beers or sweet beers, which can make the sauce bitter or cloying.
How long does Welsh rarebit take from start to finish?
Plan on about 15 to 20 minutes total. Toasting the bread takes a few minutes, the sauce comes together in about 8 to 10 minutes, and grilling the topped toast usually needs 2 to 4 minutes.
What are the most common mistakes when making Welsh rarebit?
The biggest mistakes are overheating the cheese sauce, which can make it grainy, and adding the egg yolk over direct heat, which can scramble it. Also avoid bread that is too soft, or the topping can soak through.
Can I make Welsh rarebit ahead of time or store leftovers?
The sauce is best made fresh, but you can refrigerate it for up to 2 days and reheat gently with a splash of milk. Once assembled and grilled, leftovers are best eaten immediately; reheating makes the toast soft.
What should I serve with Welsh rarebit?
Serve it hot with a sharp green salad, tomato soup, or pickles to balance the richness. It also works well with a light beer or cider. Cut into halves or quarters for a starter or snack.