📝 About This Recipe
Forget everything you know about 'cheese on toast'; Welsh Rarebit is a sophisticated, centuries-old Welsh masterpiece that transforms humble pantry staples into a decadent, velvety feast. This recipe features a rich, savory Mornay-style sauce spiked with sharp cheddar, spicy mustard, and dark ale, all broiled until bubbling and burnished. It is the pinnacle of British comfort food—salty, tangy, and deeply satisfying with every crunchy bite.
🥗 Ingredients
The Roux Base
- 3 tablespoons Unsalted butter (high quality preferred)
- 3 tablespoons All-purpose flour
The Savory Sauce
- 3 cups English Sharp Cheddar (freshly grated, such as Montgomery's or a vintage sharp)
- 1/2 cup Dark Ale or Stout (room temperature; Guinness or a local brown ale works well)
- 2 tablespoons Heavy cream (for extra silkiness)
- 1 tablespoon English Mustard (Colman's brand is traditional)
- 1 tablespoon Worcestershire sauce (adds essential umami)
- 1/2 teaspoon Smoked paprika (plus extra for dusting)
- 1 pinch Cayenne pepper (adjust for heat preference)
- 1/2 teaspoon Black pepper (freshly cracked)
The Foundation & Garnish
- 4 thick slices Sourdough or Bloomers bread (cut about 1-inch thick)
- 2 tablespoons Fresh chives (finely chopped)
- 1 pinch Flaky sea salt (to finish)
👨🍳 Instructions
-
1
Grate your cheddar cheese using the fine side of a box grater. It is crucial to use freshly grated cheese rather than pre-shredded to ensure a smooth, melt-in-your-mouth texture.
-
2
Preheat your broiler (grill) to medium-high heat and position the oven rack about 5-6 inches from the heat source.
-
3
In a medium heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam.
-
4
Whisk in the flour to create a roux. Cook for 2 minutes, whisking constantly, until the mixture smells slightly nutty and looks like pale sand. Do not let it brown too deeply.
-
5
Slowly pour in the dark ale in a steady stream, whisking vigorously to prevent lumps from forming. The mixture will thicken significantly.
-
6
Whisk in the Worcestershire sauce, English mustard, smoked paprika, and cayenne pepper until the base is smooth and aromatic.
-
7
Reduce the heat to low. Add the grated cheddar one handful at a time, stirring gently with a wooden spoon until each batch is fully melted before adding the next.
-
8
Stir in the heavy cream and black pepper. Once the sauce is thick, glossy, and smooth, remove it from the heat. Let it sit for 2-3 minutes to firm up slightly; it should be the consistency of a very thick spread.
-
9
While the sauce rests, place the thick bread slices on a baking sheet. Toast them under the broiler for 1-2 minutes per side until golden brown and crisp.
-
10
Generously spoon the cheese mixture over each slice of toasted bread, spreading it right to the very edges to prevent the crusts from burning.
-
11
Place the baking sheet back under the broiler. Watch closely for 2-4 minutes until the cheese is bubbling, puffed up, and boasts deep brown 'cheetah' spots.
-
12
Remove from the oven, sprinkle with finely chopped chives and a tiny dusting of paprika, and serve immediately while piping hot.
💡 Chef's Tips
Always use a high-quality sharp cheddar; a mild cheese will disappear into the roux and lose its character. If the sauce seems too thick, add a teaspoon more of ale; if too thin, let it cool for an extra minute before spreading. Spread the cheese mixture all the way to the edges of the toast—this creates a 'seal' that keeps the bread from getting too hard under the broiler. Avoid using 'light' beer or lagers; the bitterness of a stout or brown ale is what provides the necessary depth of flavor. For a 'Buck Rarebit,' top the finished dish with a perfectly poached egg.
🍽️ Serving Suggestions
Pair with a crisp, cold IPA or a glass of dry hard cider to cut through the richness of the cheese. Serve alongside a simple green salad with a sharp vinaigrette to provide a refreshing acidic contrast. A few cornichons or pickled onions on the side add a delightful crunch and tang. For a hearty lunch, serve with a small bowl of roasted tomato soup for dipping. Add a few dashes of hot sauce on top if you prefer an extra kick of heat.