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Welsh Rarebit

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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3 tablespoons unsalted butter

3 tablespoons all-purpose flour 

2 teaspoons Dijon mustard 

Kosher salt and freshly ground black pepper

2 teaspoons Worcestershire sauce 

1 cup heavy cream 

1/2 cup dark beer, either a porter or a stout 

2 cups (8 ounces) shredded sharp Cheddar

4 to 6 slices pumpernickel bread, toasted 


  1. Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour. Whisk in the Dijon and season with some salt and pepper. Cook for 3 minutes, whisking continually.
  2. Whisk in the Worcestershire, then the cream and beer; whisk out any lumps. Bring the mixture to a boil and cook out the alcohol, about 1 minute. Stir in the Cheddar and let melt. Keep stirring over medium-high heat until thickened, 4 to 5 minutes. Serve over the pumpernickel toast.