📝 About This Recipe
Far more than just 'cheese on toast,' Welsh Rarebit is a sophisticated, centuries-old British classic that elevates the humble grilled cheese into a gourmet masterpiece. This recipe features a rich, velvety mornay-style sauce infused with bold sharp cheddar, earthy Guinness, and a kick of English mustard. It’s a soul-warming dish that perfectly balances savory, salty, and slightly bitter notes for a truly indulgent experience.
🥗 Ingredients
The Rarebit Base
- 3 tablespoons Unsalted butter (high-quality European style preferred)
- 3 tablespoons All-purpose flour
- 1 teaspoon English mustard powder (Colman's is traditional)
- 1/8 teaspoon Cayenne pepper (plus extra for dusting)
- 1 tablespoon Worcestershire sauce (adds essential umami)
Liquids and Cheese
- 1/2 cup Guinness or stout (at room temperature)
- 2 tablespoons Heavy cream (for extra silkiness)
- 8 ounces Sharp Cheddar cheese (grated, preferably a mature Welsh or English cheddar)
- 1 large Egg yolk (lightly beaten)
The Foundation
- 4 slices Thick-cut sourdough or farmhouse bread (about 1-inch thick)
- to taste Black pepper (freshly cracked)
- 1 tablespoon Fresh chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your broiler (grill) to high and position the oven rack about 5-6 inches from the heat source.
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2
In a medium heavy-bottomed saucepan, melt the butter over medium-low heat until it begins to foam.
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3
Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste without letting the mixture brown.
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4
Whisk in the mustard powder and cayenne pepper, ensuring there are no lumps in the dry spices.
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5
Slowly pour in the Guinness or stout in a steady stream, whisking vigorously until the mixture is smooth and thickened.
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6
Add the Worcestershire sauce and heavy cream, continuing to whisk until the sauce is glossy and bubbling slightly.
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7
Reduce the heat to low and add the grated cheddar cheese one handful at a time. Stir gently until the cheese is completely melted and the sauce is thick and uniform.
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8
Remove the pan from the heat. Allow it to cool for 1 minute, then quickly whisk in the egg yolk. This will give the sauce its signature shine and help it set under the broiler.
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9
Place the bread slices on a baking sheet and toast them under the broiler for 1-2 minutes per side until golden brown and crisp.
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10
Generously spoon the cheese mixture over the toasted bread, spreading it right to the very edges to prevent the crusts from burning.
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11
Return the toasts to the broiler. Cook for 3-5 minutes, or until the cheese is bubbling, deeply golden, and showing dark brown 'leopard spots'.
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12
Remove from the oven and let sit for 60 seconds to allow the molten cheese to set slightly.
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13
Finish with a crack of black pepper, a tiny pinch of cayenne, and a sprinkle of fresh chives before serving immediately.
💡 Chef's Tips
Always grate your own cheese; pre-shredded varieties are coated in potato starch which prevents a smooth melt. If the sauce seems too thick, add a splash more beer; if too thin, let it cool slightly before topping the bread. For a 'Buck Rarebit,' top the finished dish with a perfectly poached egg. Don't skip the Worcestershire sauce—it provides the acidic backbone needed to cut through the heavy fats. Use a sturdy, crusty bread like sourdough to ensure it can hold the weight of the rich sauce without becoming soggy.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp vinaigrette to balance the richness. A cold pint of the same stout used in the recipe is the traditional drink pairing. Accompany with spicy pickled onions or cornichons for a bright, acidic crunch. Add a few slices of grilled back bacon underneath the cheese for a heartier meal. Serve as a sophisticated 'savory' course at the end of a dinner party, as was Victorian tradition.