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Welsh Rarebit

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sandwiches•british•contains dairy, contains eggs, contains fish, contains alcohol
25 minutes•4 servings•

Ingredients

  • 4 slices country bread
  • 8 ounces cheddar cheese – coarsely grated
  • 1/2 cup ale
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon english mustard powder
  • 2 teaspoons worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon fine salt
  • 1 large egg yolk – lightly beaten
Welsh Rarebit

Instructions

  1. 1.

    Position an oven rack 6 inches below the broiler and heat the broiler to high. Grate the cheddar.

  2. 2.

    Lightly toast the bread under the broiler until just golden and dry, 1–2 minutes per side. Set the slices on a baking sheet.

  3. 3.

    Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, until foamy and sandy, about 1 minute.

  4. 4.

    Gradually whisk in the ale and the mustard powder until smooth. Simmer, whisking, until thickened to a light sauce, 1–2 minutes.

  5. 5.

    Reduce the heat to low. Stir in the Worcestershire sauce, cayenne, and black pepper. Add the grated cheddar a handful at a time, stirring until fully melted and glossy after each addition, 2–3 minutes total; do not boil.

  6. 6.

    Remove from the heat and let the mixture stand for 1 minute. Whisk in the egg yolk until incorporated, then taste and season with the salt.

  7. 7.

    Spoon the cheese mixture over the toasted bread, spreading to the edges to protect the crusts from burning.

  8. 8.

    Broil until the topping is bubbling and deeply browned in spots and the bread edges are crisp, 2–4 minutes. Serve immediately.

Welsh Rarebit is a beloved pub classic of molten cheese on toast, boldly seasoned and broiled until blistered and bubbling. The sauce is rich and savory, built on sharp cheddar lifted with mustard, Worcestershire, and a nip of heat. Ale adds a gentle bitterness and depth, while the quick broil turns the top caramelized and the bread crisp yet tender underneath.

Historically, the dish appears in 18th‑century British cookery as “Welsh rabbit,” later standardized as “rarebit,” likely a playful jab rather than a reference to meat. It grew with the culture of alehouses and home kitchens alike, becoming a staple of British comfort food. Today it remains a touchstone of Welsh and broader British cookery, with regional spins and time‑tested rituals that celebrate good cheese and good bread.