Welsh rarebit is what you make when you want something hot, cheesy, and really satisfying without putting much thought into it ~ a quick stovetop cheese sauce, good bread, and a blast under the broiler.
File this under dinner doesn’t have to be complicated to be really good.
Welsh rarebit is a rich, savory cheese sauce flavored with mustard, Worcestershire, and ale, melted over toast and broiled until bubbling and golden (calling it cheese toast misses the point.) It’s the perfect low-key meal for a cozy night at home ~ easy to make, inexpensive, and it always hits the spot.
Originally it was “Welsh rabbit”
There’s never been any rabbit involved, and no one knows for sure where that name came from.
“Rarebit” came into use afterward as a polished rewording that stuck ~ even though it doesn’t really make sense. Go figure!
What you’ll need
Sliced bread, toasted ~ I use an artisan loaf of sourdough. You can use just about any kind of bread but a rustic loaf stands up better to the cheese sauce. I use my toaster.
Cheese ~ tradition says sharp cheddar and it’s a great choice. White or yellow. Tradition also says grate it yourself but there are some premium grated cheeses out there, and they have worked fine for me.
Ale ~ I use Guinness which gives an incredible malty flavor to the sauce. You can use what you love (or have on hand.) Hard cider can also be used.
Mustard and Worcestershire sauce ~ these are essential for the flavor. I use Dijon mustard, which is a little milder than English mustard.
Flour ~ this thickens the sauce. For gluten free use cornstarch. This is important because you want the sauce to lay across your toast and not run off before you can broil it.
My tips for making Welsh Rarebit
The cheese sauce process is similar to the one I use for Cheese Fondue Soup and it’s very simple, but these tips help.
✔️ Definitely toast your bread, and don’t slice it too thick. Toasting ensures the bread doesn’t get soggy.
✔️ Rarebit sauce can be adjusted to your taste. If you use aged cheddar and Guinness it will be quite assertive. For a less sharp flavor use a lighter ale and milder cheese. I like it both ways.
✔️ Make sure your oven rack is not at the very top, lower it to the second rack down so your cheese sauce doesn’t burn under the broiler.
✔️ Keep a close eye on the rarebit as it broils ~ you can even keep the oven door ajar. Rotate the pan if it’s browning unevenly. If your rarebit isn’t getting brown move it closer to the heat.
✔️ The sauce is quite easy to reheat, just make sure you do it gently over low heat.
Welsh Rarebit Variation Ideas
The simple concept of rustic toasted bread topped with a broiled cheese sauce is fun to play with. These variations make it more of a meal.
- BREAKFAST WORTHY Top the finished rarebit with a fried egg (Buck Rarebit). This is a favorite of mine, and works for any meal of the day.
- PROTEIN RICH Lay thinly sliced smoked ham or crisp bacon over the toast before adding the cheese sauce.
- SMOKED FISH Flake some smoked salmon or other smoked fish under the cheese sauce.
- SALAD STYLE Top your rarebit with lightly dressed micro-greens.
- ADD VEGGIES Place a thin slice of ripe tomato or onion under the cheese sauce.
- DITCH THE TOAST Make Welsh rarebit topped fries or baked potatoes.
- CHANGE UP THE CHEESE Try a different cheese, I like Gruyère, Gouda, or Emmental. For a real treat use Smoked Cheddar.
For a low-carb rarebit
- Skip the bread and slather the sauce over sliced tomatoes or cauliflower steaks.
For a no-alcohol rarebit
- Your best option is a non-alcoholic beer, and Guinness has one which would be perfect. You can also use milk, and some recommend cider (I don’t.)
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Welsh Rarebit
Equipment
- medium saucepan
Ingredients
- 1 Tbsp salted butter
- 1 Tbsp AP flour
- 1/2 cup beer , I use Guinness
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 4 ounces sharp cheddar cheese (white or yellow), grated
- salt if needed
- 4 slices bread, toasted, I used a rustic sourdough and toast it in the toaster
Instructions
- Turn your oven to broil, and set the rack to the second position from the top. Place the 4 toasted bread slices on a baking sheet. You want it dry and lightly crisp so it can support the sauce. Some like to butter the toast, but that's optional.
- In a small to medium saucepan melt the 1 Tbsp salted butter and stir in the 1 Tbsp AP flour. Cook it for a minute or so, stirring constantly, to remove any raw flour taste.
- Whisk in the 1/2 cup beer , stirring constantly, until it has thickened. Be sure to scrape the bottom corners of the pan. Slowly add in the 4 ounces sharp cheddar cheese, letting each addition melt before adding more. Note: remove the pan from the heat while you add the cheese. Return it to the heat if needed to fully melt it.
- Stir in the 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Taste and add salt if you like.
- Spread a generous layer of cheese sauce over each piece of toast. Spread the sauce right to the edges of the bread. To even out the sauce run the tines of a fork across the surface.
- Broil until golden browned and bubbling. This happens fast, so don’t walk away. Rotate the pan if needed for even browning.
- Serve your Welsh rarebit right away while it is hot.
Notes
Nutrition
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