📝 About This Recipe
Often mistaken for a simple 'cheese on toast,' the authentic Welsh Rarebit is a sophisticated masterpiece of British pub culture, dating back to the 18th century. This recipe features a velvety, pungent Mornay-style sauce enriched with sharp mature cheddar, spicy English mustard, and a splash of dark ale for a deep, malty complexity. It is the ultimate savoury comfort food—golden, bubbling, and intensely satisfying with every crunchy bite.
🥗 Ingredients
The Rarebit Base
- 50 grams Unsalted butter (high quality)
- 50 grams All-purpose flour (sifted)
- 150 ml Strong Dark Ale or Stout (such as Guinness or a traditional Welsh bitter)
- 2 tablespoons Heavy cream (optional, for extra silkiness)
Flavourings and Cheese
- 250 grams Mature English Cheddar (grated, ideally a sharp Montgomery or similar)
- 1 teaspoon English Mustard (Colman's is traditional)
- 1 tablespoon Worcestershire Sauce (more to taste)
- 1 pinch Cayenne pepper
- 2 large Egg yolks (beaten)
The Toast and Garnish
- 4 thick slices Sourdough or Bloomers bread (about 1-inch thick)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 pinch Sea salt and Black pepper (to taste)
👨🍳 Instructions
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1
Begin by placing a medium saucepan over medium-low heat and melting the butter until it starts to foam.
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2
Whisk in the flour to create a roux. Cook this paste for 1-2 minutes, stirring constantly to remove the raw flour taste without letting it brown too deeply.
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3
Slowly pour in the dark ale a little at a time, whisking vigorously after each addition to ensure a smooth, thick consistency.
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4
Add the English mustard, Worcestershire sauce, and cayenne pepper to the mixture, stirring well to incorporate the spices.
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5
Lower the heat and add the grated cheddar cheese in handfuls. Stir gently until the cheese has completely melted and the sauce is glossy.
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6
Remove the pan from the heat. Allow it to cool for 2 minutes before whisking in the egg yolks and heavy cream; this adds a rich sheen and helps the topping set under the broiler.
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7
Preheat your oven's broiler (grill) to a high setting.
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8
Arrange the bread slices on a baking tray and toast one side under the broiler until golden brown and crisp.
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9
Flip the bread over. Spread a generous amount of the cheese mixture onto the untoasted side, ensuring you cover the bread all the way to the edges to prevent burning.
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10
Score the top of the cheese mixture with a knife in a criss-cross pattern; this allows the heat to penetrate and creates beautiful charred peaks.
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11
Place the tray back under the broiler for 3-5 minutes, or until the topping is bubbling, deeply golden, and showing dark brown spots.
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12
Remove from the oven and let it sit for 1 minute to set. Sprinkle with fresh chives and an extra dash of Worcestershire sauce if desired.
💡 Chef's Tips
Always use a high-quality, aged cheddar; mild cheeses will lack the necessary 'bite' and may become too oily. If the sauce seems too thick, add a tiny splash more ale; if too thin, let it cool slightly as it thickens as it rests. Don't skip the egg yolks—they are the secret to that iconic, puffed-up 'soufflé' texture that defines a true rarebit. For a non-alcoholic version, substitute the ale with a splash of milk and a teaspoon of Marmite for that fermented depth. Ensure your bread is sturdy; a flimsy white sandwich loaf will collapse under the weight of the rich cheese sauce.
🍽️ Serving Suggestions
Serve with a side of sharp, pickled onions or cornichons to cut through the richness of the cheese. A crisp green salad with a light vinaigrette makes this a perfect lunch. Pair with the remaining dark ale used in the recipe or a cold glass of dry apple cider. For a 'Buck Rarebit,' top the finished dish with a perfectly fried sunny-side-up egg. Add a few slices of grilled back bacon underneath the cheese for a heartier meal.