Welsh Rarebit
Welsh Rarebit Say it: welsh RARE-bit
Welsh Rarebit is a classic British comfort food from Wales consisting of a rich, savory cheese sauce poured over thick slices of toasted bread. The sauce is flavored with mustard, Worcestershire sauce, and a touch of ale, creating a deeply satisfying, bubbling golden top. Traditionally served as a hearty snack or light supper, it has been a beloved dish across the United Kingdom for centuries and remains a staple in Welsh pubs and homes.
Welsh Rarebit
Welsh Rarebit
Pronounced welsh RARE-bit
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the broiler to high and position a rack 4–6 inches from the heat. Lightly toast the bread slices on both sides until golden but not completely crisp.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes until the mixture smells nutty and forms a smooth paste.
Gradually pour in the ale while whisking vigorously to prevent lumps. Bring to a gentle simmer until the mixture thickens slightly.
Remove from heat and stir in the Worcestershire sauce, Dijon mustard, cayenne pepper, and most of the grated cheddar. Stir until the cheese melts smoothly.
Let the mixture cool for 1 minute, then beat in the egg yolk until fully incorporated. Season generously with black pepper.
Place the toasted bread on a baking sheet lined with foil or parchment. Spoon the cheese sauce generously over each slice, spreading it to the edges.
Sprinkle the remaining grated cheddar over the top of the sauce.
Place under the broiler for 3–5 minutes until the topping is bubbling, golden brown in spots, and the edges are lightly crisp. Watch carefully to avoid burning.
Remove from the broiler and let rest for 1 minute before serving.
Regional variants
Buck Rarebit is a well-known variation that adds a poached egg on top of the cheese sauce just before serving. Some modern versions include a layer of sliced tomatoes or caramelized onions beneath the sauce.
Cook's notes
- Use a strongly flavored mature cheddar for the best taste; milder cheeses will produce a bland result.
- The sauce can be made up to 2 days ahead and stored in the fridge; gently reheat before spreading on toast.
- For extra richness, some traditional cooks add a splash of heavy cream to the sauce.
Serve with
A simple green salad, pickled onions, or a glass of ale.
Make ahead and storage
The cheese sauce keeps well in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of ale if it becomes too thick, then finish under the broiler just before serving.
