Easy Welsh Rarebit Recipe
A classic British comfort food, Welsh Rarebit features a rich, savory cheese sauce made with ale, mustard, and sharp cheddar, served over toasted bread. My version is a simplified take that still delivers incredible flavor.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk "or dark ale for a traditional flavor"
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper "optional
- 8 ounces sharp cheddar cheese "grated"
- 2 slices thick-cut bread "sourdough or rustic"
- pinch salt
- pinch black pepper
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Gradually whisk in the milk (or ale) until smooth. Bring the mixture to a gentle simmer, stirring until thickened, about 3-5 minutes.
- Stir in the Dijon mustard, Worcestershire sauce, cayenne pepper (if using), salt, and black pepper.
- Reduce heat to low. Add the grated cheddar cheese, a handful at a time, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Do not let it boil after adding cheese.
- While the sauce is cooking, toast the bread slices until golden brown.
- Place the toasted bread on a baking sheet. Spoon a generous amount of the hot cheese sauce over each slice, ensuring it covers the bread evenly.
- Broil for 2-3 minutes, or until the sauce is bubbling and lightly golden brown. Keep a close eye on it to prevent burning.
- Serve immediately and enjoy your delicious Welsh Rarebit!
Notes
For an even richer sauce, whisk in an egg yolk off the heat before adding the cheese. Try serving with a fried egg or a side salad. You can substitute milk or chicken broth for ale if preferred. Adjust cayenne pepper to your spice preference.