Welsh Rarebit Recipe
This easy Welsh rarebit is made with thick crusty bread topped with a rich cheddar, ale, mustard and Worcestershire sauce mixture, then grilled until golden and bubbling.
It was cold, gloomy day when our research led us on the hunt to try a Welsh Rarebit. We stopped at the cutest restaurant called Madame Fromage in a small town in Wales. We really had no idea what we were in for, but we were not disappointed. In fact, this dish, changed how I think of cheese and bread forever.
Rarebit is a classic Welsh dish, often served as lunch or brunch. Originally, it was named Welsh rabbit but was changed to clear up any confusion about its ingredients. There is no rabbit. Rarebit is made of thick crusty bread, cheddar cheese, beer or ale, mustard, butter and Worcestershire sauce.
Some people start by making a rue with the butter and a bit of flour but I choose a simple and easy approach of combining the basic ingredients and letting the oven do the heavy lifting. These ingredients combine to make the most delicious, cozy, velvety sauce you could imagine. The dish comes together so quickly and easily with items you probably already have on hand.
Rarebit can also be very flexible. How nice would it be to crumble some bacon on top? Or maybe add a bit of onion? It is so versatile and easy but still feel very elevated and special. There is nothing like a Welsh Rarebit on a chilly, gloomy day. But let’s be honest, there is no bad or wrong time to enjoy Welsh Rarebit.
Ingredients
- 2 cups of grated cheddar cheese
- ¼ cup ale or beer
- 1.5 tbsp Worcestershire sauce
- 1 ½ tbsp unsalted butter melted
- 1 tbsp mustard
- 4 thick slices crusty white bread
Instructions
- Lightly toast the bread under a preheated grill or in a toaster.
- In a medium-sized bowl, mix together the grated cheese, beer or ale, butter, Worcestershire sauce and mustard. Stir until thoroughly combined.
- Spread a generous layer of the mixture over each slice of toast, don’t forget to cover the crusts too.
- Put directly underneath the grill or broiler for five minutes or so, until golden brown and bubbling.
- Carefully remove from the oven and serve right away.
Notes
Watch the Recipe
See exactly how I make this creamy mushroom risotto at home. It takes a little patience and plenty of stirring, but the result is a rich, comforting dinner that’s worth the extra time.
Tips for Making Welsh Rarebit
- Grate the cheddar yourself so it melts smoothly.
- Use thick slices of bread that can support the cheese topping.
- Lightly toast the bread before adding the mixture so the center doesn’t become soggy.
- Watch it closely under the grill. Once the cheese is bubbling and starting to brown, it’s ready.
- Eat it straight away. This is definitely best hot from the oven.
What Kind of Cheese Is Best for Welsh Rarebit?
A mature or sharp cheddar works best here. You want a cheese with enough flavor to stand up to the mustard, Worcestershire sauce and ale. A mild cheddar will still melt well, but the finished rarebit won’t have quite as much flavor.
More European Recipes You Will Love
Here are a few more recipes inspired by our travels:
- Authentic Wiener Schnitzel
- Bavarian Inspired Potato Salad
- Mushroom Risotto
- Tuscan Inspired White Bean and Tuna Salad
- Dutch Slagroomtaart
Planning a Trip to Wales?
Our first Welsh rarebit was at Madame Fromage during our trip to Wales, and that meal was the reason Lisa wanted to make it at home. You can read more about Wales in our Wales Travel Guide or about our first rarebit experience in our Abergavenny Travel Guide.
Welsh Rarebit Kitchen Essentials
Making Welsh rarebit at home? You don’t need any unusual equipment, but a few basic kitchen tools make preparing and serving it easier. These are useful well beyond this recipe too, so they’re things you’ll reach for regularly in the kitchen.
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