Welsh Rarebit

Total Time:
25 min
15 min
10 min

4 servings as a side dish

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup porter beer
  • 3/4 cup heavy cream
  • 6 ounces (approximately 1 1/2 cups) shredded Cheddar
  • 2 drops hot sauce
  • 4 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

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4.5 57
Well it may be good to some readers below, but it is not authentic. If you wish a real Welsh taste, grate some strong [extra extra sharp] cheddar- Welsh if you can get it of course,, add pepper, flat beer and or milk, some mustard and or Worcestershire sauce is also good to add per personal taste,- mix, spread over bread toasted one side only,,, use the un-toasted side. Place under grill until bubbling. Being Welsh and having a long Welsh ancestry Welsh Rabbit was a non fussy meal to make. It often used up odds and ends in the kitchen such as flat beer, rinds of cheese and stale bread- it most certainly did not use cream or kosher salt- if the cheese is any good you will need no additional salt. I was told it was never made in a pan,, after all why dirty more dishes right? On the other side of things I notice people seem to think it will taste right using Kraft "cheese" or that stouffers is authentic and in that case they may not actually like the real thing. item not reviewed by moderator and published
Holy cow, this is good!! I like fondue but I was looking for a cheese sauce with a bit more depth (yes, I said it!!!) and this fit the bill!! Cheese+beer+W sauce+cream= Heaven! This was smooth and creamy and had just the right bite. I paired it with Alton's homemade soft pretzels and I must say...perfection!! item not reviewed by moderator and published
I make it without the beer and with whole milk instead of cream. If you use Kraft cheese, it tastes exactly like Stouffers. item not reviewed by moderator and published
This was delicious. Way better than Stauffers and it was very easy. I hated to see the beer go into the pot instead of me, but it got there eventually. I had this on top of leftover Thanksgiving turkey with bacon and a tomato slice on top of a toasted English muffin. item not reviewed by moderator and published
Very good base sauce... prefer mine with a little spice, but I will use this recipe again. item not reviewed by moderator and published
Love it! I use it for Mac & cheese.... item not reviewed by moderator and published
You can make a really great dinner by spooning this over a baked potato and some steamed broccoli. Add a salad of mixed citrus fruits or maybe a thin-sliced fennel and grapefruit vinaigrette to balance out the rich cheese. Oh, yum! item not reviewed by moderator and published
This is the one I grew up on, minus the hot sauce. Add some more flour for body, pour this over a hamburger patty and you'll have one of the best cheeseburgers in the world! Curtis Stotlar item not reviewed by moderator and published
An amazingly tasty dish that I've made several times and have had a blast using different beers to lend different flavors. The two winners so far: Sam Smith Taddy Porter is my favorite "traditional" English beer for a true authentic rarebit. But if you want to go CA/UK fusion, the best rendition that I've ever made of this dish is with the Stone Smoked Porter. Seriously, go to your local gourmet beer or wine shop, pick up a 22oz bottle of this beer, make the recipe, then enjoy the rest with the rarebit. Amazing. item not reviewed by moderator and published
OK - I've been making Welsh Rarebit (Rabbit for at least 20 years....I've never been able to make it easily or consistently. Often, the sauce separates, so I have a runny portion and a thick portion. This recipe was SO simple, and no signs of separation. I liked the consistency - my husband would like it a little thinner - how do I do that? Reduce the flour? By the way, we fry up bacon and slice tomatoes and put that on the toast, then put the cheese sauce over it (or under it. This is a keeper. item not reviewed by moderator and published

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Welsh Rarebit