Welsh Rarebit

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings as a side dish
Level:
Easy

Ingredients
  • 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
Directions

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
Reminds me of the Welsh Rarebit I learned to cook in my high school home economics class! Delicious! item not reviewed by moderator and published
This was very good. The dish is rich, so not an everyday item, but good for an occasional nice dinner. item not reviewed by moderator and published
This was delicious and easy. My mom would make this with very sharp cheddar, but I used mild. Also, I added a little shredded pecorino at the end. NOT diet food for sure. item not reviewed by moderator and published
My husband and I first had welsh rarebit in Colonial Williamsburg on our honeymoon. I have been searching for a good recipe for it since then. When I saw it on Good Eats on Saturday, I knew I had to try it. It tastes exactly like the one we had at Chowning's Tavern. The seasonings are perfect and although I had never had it on rye bread it it now my new favorite. The sauce is very smooth and not at all grainy nor does it separate. Well done, Alton! item not reviewed by moderator and published
We've made this recipe several times and thoroughly enjoy it. In fact, we keep extra bottles of stout handy for when we want a fast, easy, and inexpensive meal. My husband bakes our bread from scratch and we don't eat rye, so we use whatever we have the most of (wheat or white bread. It is excellent on both. Welsh Rarebit is also divine over sweet Italian sausage (that's one of our favorite combinations! and some toasted bread. The one drawback is that this doesn't reheat all that well. It can be a little greasy, but once the grease is mopped up with a napkin it is more appetizing. I've put it over broccoli, used it as a dip for veggies, and served it on top of a veggie omelet. It's excellent, every time. item not reviewed by moderator and published
I enjoyed this very much. The sauce was flavourful and the preparation was easy. I had no rye bread, so I toasted a slice of ciabatta. Delicious! Thanks, A. item not reviewed by moderator and published
This was tasty. Good depth of flavor to the sauce. I replaced the cream with 1% milk and added a little extra flour to thicken. I also used mostly 2% low-fat cheddar and just a handful of "regular" extra sharp cheddar. I used Red Stripe for the beer and served with raw veggies and baked bread sticks. Everyone enjoyed it. I think it would also be good over steamed broccoli or asparagus. I will try that next time! item not reviewed by moderator and published
Very very good, if you want you can add a hamburger patty and some fries to the top of the bread and you would have what we in central Illinois call a horseshoe, messy but delicious. item not reviewed by moderator and published
We thinned out the sauce a bit and used it as a fondue with bread cubes. Yum! item not reviewed by moderator and published
Excellent. My Scotch-Irish Mom must have made it when I was young, because it was very familiar. item not reviewed by moderator and published
This is an EXCELLENT recipe, as I'd say I'm quite the "rarebit afficionado" and tried a few. Use the sharpest cheddar you can get. If you can afford a premium cheddar that is even better--examples are Coastal (sold at Costco) or Tillamook. The beer is almost essential (even light beer works but dark/porter is better) as it gives a tangy bite. If you cannot use beer, substitute milk and/or cream and just judge the smoothness of the texture--should be a creamy sauce. Rather than hot sauce I added a large pinch of paprika and 1 tsp of cayenne. If you dont want it hot, this is optional--nice for grownups-- but a plainer version without heat is great for kids. Similarly, light rye is awesome, but a nice thick slice of toasted french would work for those wanting a more gentle dish. item not reviewed by moderator and published
Easy and fun to make and serve. Delicious and unusual! I think I'm turning Welsh! item not reviewed by moderator and published
I don't really understand the part about whisking the butter and flour at the beginning because with the equal amounts of flour and butter, you're not going to be whisking anything. It turns into an extremely thick roux right away. HOWEVER... the end result is heaven on a plate. I added a can of crushed tomatoes, drained, and it is so good that it will make you want to slap yer momma away from the table. LOL item not reviewed by moderator and published
So good my teenagers called me maestro! This goes in the permanent file. item not reviewed by moderator and published
My great-grandmother made this and served it over toast with tomato and bacon.....wonderful! I never thought about using a porter, but it does add a wonderful flavor. item not reviewed by moderator and published
Funny thing - I, too, used Guiness (I had a craving and Guiness is what I had) but I did use cheddar and it was exactly as it should taste. Outstanding and easy to make. Still I would recommend using the same beer as he suggests, and there's no point in making this if you don't use a cheese like cheddar. It's not a cheese sauce (though it could work as one) ... it's Rarebit. If you don't use the ingredients, you really can't rate the recipe because you didn't try it - you made something else up. :) Thanks again, Alton, for making some good eats easy. item not reviewed by moderator and published
This was absolutely delicious. Welsh rarebit is a lenten tradition around our household, and this is the best we've ever had. We used half and half (instead of heavy cream) and Yuengling beer. Also, try Club crackers instead of toast, and pickles are always good on the side (kosher baby dills). We highly recommend this recipe to other welsh rarebit fans. item not reviewed by moderator and published
This is a wonderfully simple and easy recipe that yields great flavor. Perfect after a long day at work when you want something good and filling and are too tired to really cook. I used white Australian cheddar and a Taddy Porter instead of beer. I also added a smidgen of cayenne pepper. As others noted, this does make more than 4 slices of bread can accommodate. But leftovers are always welcome. This would also make a great lunch time meal at the office. Put the leftover cheese sauce in a glass jar, heat it up slowly in the microwave, and dip pieces of rye bread into it. For those reviewers that commented that this recipe is bland, I'd suggest using a quality sharp cheddar, not the pre-shredded pre-packaged generic brand, and use a good dark beer (dark = more flavor). item not reviewed by moderator and published
Method, ingredients, consistency are all perfect. Tastes just like the dish I had in Wales. item not reviewed by moderator and published
Why do people complain about recipes not being good when they didn't use the directed ingredients/methods? item not reviewed by moderator and published
I used half and half instead of heavy cream and a pale ale for the beer. It came out amazing. There was a lot of cheese left over (I made it for two people) and we saved it, but next time I think I'll halve the receipe. Also, you can use the cheese for french fries! item not reviewed by moderator and published
this really brought me back to my childhood. My Nana used to make us welsh rarebit all the time. This tasted excactly how she made it, but I did sprinkle a little paprika on the top like she did. Delicious. item not reviewed by moderator and published
I prefer to use kettle chips to dip into this, but it is fantastic! Amazing flavor that only gets better if you eat it the next day (if it lasts that long). item not reviewed by moderator and published
I could easily see using this recipe as a cheese sauce for other things. item not reviewed by moderator and published
This is like eating a plate of biscuits and gravy. Very heavy. This would be good on a cold morning. I used quite a bit more toast with mine than the recipe calls for. This dish is good with roast beef and green vegetables. item not reviewed by moderator and published
I really enjoyed this, and wish Alton Brown would show a recipe for beer/cheese soup, because this reminded me lots of that great soup. item not reviewed by moderator and published
Just made this, and it is the second best cheese sauce I've ever had. (The best was the sauce with AB's stuffed flounder.) My husband LOVED it. I'll be making this in winter, by the fireplace with my trusty camp stove. Thanks for another great one, Alton! item not reviewed by moderator and published
Years ago, I used to eat in a local lunch restaurant that served Welsh Rarebit on toast points. I loved it. This recipe is much tastier than I ever remember and the spicy flavor was a flavoral addition to what I remember eating. item not reviewed by moderator and published
We make this recipe in a fondue pot and enjoy it with sourdough bread and potatoes, both cubed and baked until crisp. We use vegetarian Worcestershire sauce with great results. We and add a little extra hot sauce for kick, and additional porter to loosen it when it becomes too thick. We never have any leftovers. Bravo, Alton! item not reviewed by moderator and published
Alton's recipe will head you in the right direction, but be sure to use the sharpest cheddar you can find. Cabot's Extra Sharp Vermont white works wonderfully if you it's available in your area. (You'll have to shred it yourself.) In addition to rye toast, you might also want to use toasted English muffins with a slice of tomato and some bacon strips for a special treat. Welsh Rarebit is also great over asparagus. item not reviewed by moderator and published
easy and fast, just melt the cheese slow under med-lo high, otherwise it will get grainy and clumpy. item not reviewed by moderator and published
I am a big fan of Alton's, but this was the worst thing I have ever made by him. I used guiness extra stout. Perhaps that was where I went wrong but I don't think so. I think that it was the cheese. Mind you, I'm not the biggest cheddar fan, but this cheese seemed wrong. Maybe something like white american, I dunno. Alton has only let me down one other time, which is more than I can say for the rest of the food network. item not reviewed by moderator and published
I made this as suggested, with fresh toasted rye bread and it was tasty. There was a significant amount leftover so I put it in the fridge and it thickened into a paste. The next day I used it as a spread on my turkey sandwich and it was AWESOME! Letting it sit a day in the fridge really let the flavors meld together and balance out very nicely. I reheated it in the microwave in 30 second increments and it came out just as smooth and creamy as the night before. item not reviewed by moderator and published
This was simple, and tasty. It may have been better if I had had the richer beer called for. I only had Coors Light on hand. I'm sure that was like using water instead of broth! item not reviewed by moderator and published
It was good item not reviewed by moderator and published
This is a classic that rarely anyone eats anymore. I think it's got a dark rich flavor and is easier than fondue. If you like cheese and beer - this is a MUST... item not reviewed by moderator and published
I like to substitute a baked puffed pastry for the rye bread and serve the cheese sauce inside of the pastry. item not reviewed by moderator and published
I made this for my boyfriend, at his request after seeing the show, and I used Guinness instead of the Port because I learned that you can't find that type of beer in the summer :) We used a Peasant loaf, toasted it up, fried some bacon, and poured it on top. My boyfriend told me that I need to make it for his parents, that is how much he loved it! Alton is my kitchen God!(I'm starting to develop a little crush!) item not reviewed by moderator and published
AB missed the mark with this one. item not reviewed by moderator and published
I was really looking forward to this dish and it really looked like I did a good job making it. I may have gone a little overboard with the mustard, but that wouldn't have been enought to save it. item not reviewed by moderator and published
I've made this dish countless times, and I can tell you that rarebit is a a filling dish! You can tinker with the final product by adding more cheese, or adding less or more mustard, or thining the mix with more porter, etc. I've had fondues, dips, and numereous other treats that were meant to satisfy the "cheese" buds on ones tougue... But I must admit that Welsh ratebit takes the "cheese wheel!" item not reviewed by moderator and published
I used Guiness for the beer, and I served with homemade potato chips at my New Year's Day party. Tons of compliments! I heart you Alton Brown! item not reviewed by moderator and published
This was very good, I would recommend trying it. It was however a little rich in taste. I reserve a five rating for something that blows me away. item not reviewed by moderator and published
The cheese sauce is wonderful! I've used over pasta, steak, fish, vegatables, rice and chili. But, our favorite is serving over home baked rye toast. item not reviewed by moderator and published
This makes a very tasty cheese sauce; I like to use it for fondue, in addition to simply putting it on bread. item not reviewed by moderator and published
Simple to make, Perfect over toast......Also, wonderful as a sauce with mac and cheese!!!!!!!!! item not reviewed by moderator and published
simple and oh so good! item not reviewed by moderator and published
For a meal that is supposed to be "non fussy" meal, you sure are being mighty fussy.  Have you even tried this recipe before you gave it only one star?  My family is originally from Wales also.  The reason people made it from stale bread, flat beer, milk and rind cheese is because that is all they had.  If they could have afforded it, they would have made it the way Alton Brown made it.<br /> item not reviewed by moderator and published

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Welsh Rarebit