Welsh Rarebit | Words with Food
Welsh Rarebit
by Ben Macdonald - wordswithfood.com Welsh Rarebit

  , , ,     

August 1, 2016

Welsh Rarebit 0.0 0
  • Prep: 5 mins
  • Cook: 10 mins
  • 5 mins

    10 mins

    15 mins

  • Difficulty: Easy
  • Yields: Serves 2

How this dish came about is still up for debate, but however it was done Welsh Rarebit as it is now known is always a winner. What could go wrong with an ale and spice laden cheese sauce grilled on slices of toast? Basically nothing, so give it a try.


25g butter

2 tsp flour

100ml dark beer

1 tsp English mustard

1 tsp Worcestershire sauce

2 dashes tabasco

150g cheese (mature Cheddar or other strong variety), grated

1 egg yolk

4 slices toast (use good bread)

1/4 tsp cayenne pepper

1 tsp parsley or chives, finely chopped


Melt the butter in a pan over a medium heat. Stir in the flour, and cook for 1 minute without browning.

Add the beer one tablespoon at a time and whisk until smooth after each addition. Continue to whisk until thick, then whisk in the mustard, Worcestershire sauce and tabasco.

Reduce the heat to low and whisk in the cheese until thick and smooth. Taste for seasoning (the cheese is probably salty enough).

Remove from the heat for a couple of minutes to cool slightly before whisking in the egg yolk.

Spread thickly on the toast, dust with a touch of cayenne and place under a hot grill until bubbling, golden brown.

Garnish with the herbs and eat while hot.


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