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Traditional Welsh rarebit with rich golden Cheddar cheese sauce melted over thick slices of toasted bread, served with a fresh green salad and tomatoes.
Jane at Brit & Skillet

Traditional Welsh Rarebit

A classic Welsh rarebit made with sharp Cheddar, mustard and Worcestershire sauce, spread over thick toast and broiled until bubbling and golden. Make it with ale for traditional malty flavor or milk for an easy alcohol-free version.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: lunch, Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz sharp or extra-sharp Cheddar cheese 225 g, freshly grated
  • 1 tablespoon unsalted butter 14 g
  • 1 tablespoon all-purpose flour 8 g
  • ⅓ cup brown ale, amber ale or whole milk 80 ml
  • 1 teaspoon English mustard or Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper optional
  • 1 large egg yolk
  • 4 thick slices sturdy bread sourdough or country-style bread works well
  • fresh chives or parsley optional, for serving

Equipment

  • Small saucepan
  • Wooden spoon or silicone spatula
  • Cheese grater
  • Baking sheet
  • Toaster or oven

Method
 

Prepare the Toast
  1. Toast the bread until golden and fairly crisp on both sides. Arrange the slices on a baking sheet and preheat the broiler.
Make the Rarebit Mixture
  1. Melt the butter in a small saucepan over medium-low heat. Add the flour and stir continuously for about 1 minute.
  2. Slowly pour in the ale or milk while stirring. Cook for another 1–2 minutes, until the mixture begins to thicken.
  3. Reduce the heat to low. Add the grated Cheddar a handful at a time, stirring until melted before adding more. Stir in the mustard, Worcestershire sauce, black pepper and optional cayenne. The mixture should be thick, smooth and spreadable.
  4. Remove from the heat and allow the mixture to cool for about 1 minute. Stir in the egg yolk until completely combined. Do not return it to strong heat after adding the yolk.
Top and Broil
  1. Divide the rarebit mixture evenly between the four slices of toast and spread it almost to the edges.
  2. Broil for approximately 2–4 minutes, watching closely, until the topping is bubbling with deeply golden patches.
  3. Remove from the oven, garnish with optional chives or parsley and serve immediately.

Notes

Alcohol-free version: Replace the ale with the same amount of whole milk. A non-alcoholic brown or amber ale can also be used if you want some of the malty flavor without the alcohol.
Brit & Skillet Tip: The finished rarebit mixture should be thick enough to sit on top of the toast without running over the sides. If it looks loose, let it cool for a few minutes before spreading it over the bread.