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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    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.
    Very good base sauce... prefer mine with a little spice, but I will use this recipe again.
    Love it! I use it for Mac & cheese....
    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!
    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
    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.
    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.
    Reminds me of the Welsh Rarebit I learned to cook in my high school home economics class! Delicious!
    This was very good. The dish is rich, so not an everyday item, but good for an occasional nice dinner.
    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.
    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!
    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.
    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.
    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!
    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.
    We thinned out the sauce a bit and used it as a fondue with bread cubes. Yum!
    Excellent. My Scotch-Irish Mom must have made it when I was young, because it was very familiar.
    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.
    Easy and fun to make and serve. Delicious and unusual! I think I'm turning Welsh!
    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
    So good my teenagers called me maestro! This goes in the permanent file.
    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.
    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.
    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.
    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).
    Method, ingredients, consistency are all perfect. Tastes just like the dish I had in Wales.
    Why do people complain about recipes not being good when they didn't use the directed ingredients/methods?
    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!
    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.
    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).
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