Welsh Rarebit

Welsh Rarebit

  • Prep Time: 2 mins
  • Total Time: 12 mins
  • Servings: 2

    • About This Recipe

    “An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to “lapin gallois”. When I was a child, our family had this as a bedtime snack a couple of times a week. Never tired of it.”

    Ingredients

  • 4slicesdense, hearty brown bread
  • 1cupshredded extra-sharp cheddar cheese
  • 5tablespoonsdark ale( NOT beer)
  • 2tablespoonschilled unsalted butter
  • 1tablespoonDijon mustard
  • 1/2 teaspoonsalt
  • 1/4 teaspoonfreshly cracked pepper
  • 1pinchcayenne pepper
  • salt and pepper, to taste

    • Directions

  • Preheat a broiler.
  • Place the bread slices on a baking sheet.
  • Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
  • Remove from the broiler.
  • In a small saucepan over medium heat, combine the cheddar and the dark ale.
  • When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
  • Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
  • Pour the cheese mixture over the toasts so they are covered completely.
  • Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
  • Remove from the broiler and serve piping hot.

    • Reviews

  • “This tastes just like I remember having in England. I served it with grilled sliced tomatoes on top, because that’s how I remember it. And next time I might cut back on the ale, just a little, to make a thicker sauce.”

  • “Super recipe. This tastes great and is very easy to make.I used 50% low fat cheese and Sierra Nevada Pale Ale with oatmeal bread.This is the standard I will make again and again.”

  • “I usually use a high quality imported beer to make welsh rarebit, but the ale turned out just fine, thanks.(My only recommendation is to start with an ale you’re sure to like.)I also usually use a dry mustard but the Dijon gave it an extra depth of taste.My BF picked this recipe out to make and I think I’ll use this one from now on!As per other reviewer’s suggestions he added a tablespoon or more to the ale and served with sliced tomatoes on top.Great recipe!Now, how to make it lower fat…”

  • “I’m addicted.I made this as directed, but followed carolinerenee’s tip about the flour.I just tossed the freshly grated cheddar with a tbl. of flour before adding it to the ale…perfection!I also served it on top of thick toasted slabs of my dad’s rye bread (Rye Bread Ala Polish Papa Rye Bread Ala Polish Papa).This will be my supper at least once a week this winter.Miller posted some of the best recipes ever, may God bless him.”

  • “This was great! True comfort food.I did not think the sauce was too thin, as others have. Once you put it under the broiler, the cheese sauce thickened up and melded nicely with the bread. I also had no problems with the cheese mixing with the ale–just make sure you get the mixture hot enough.”

  • “Everybody I fed this to LOVEDit!! I did substitute the salt, pepper & cayenne, I usedTrader Joe’s 21 Season Salute.I highly recomend that you spray the pan or platter with non-stick cooking spray so you can get any runoff.”

  • “I had trouble getting the cheese to mix with the ale when I made this the first couple of times, I finally tried adding a tablespoon of flour to the ale to thicken it a little before adding the cheese and it came together perfectly.My son won’t leave me alone now, I have to make this for him at least twice a week :)This recipe also brings back good memories for me since my father used to make this a lot when I was a kid.Definitely comfort food!Thanks!”

  • “tried your recipe but to make it more authentic replace dijon mustard with dry english mustardthen you have the real thingsargie”

  • “A classic needs no messing about and this is a classic! I burnt the toast, but hey ho, it was still great. Made this with Black Sheep Ale with Scottish mature Cheddar cheese and wolfed it down for lunch! Made for the Dairy event in the Photos Forum. FT:)”

  • “Yummy!Brought me back to my childhood (only then it was the stuff in the frozen food aisle) and my husband back to his days in the Navy 25+ years ago.Excellent!!I used honey mustard instead of Dijon and the summer ale I had on hand. Scrumptious!Thank you Miller for posting!”

  • “Delicous rarebit, one of the better ones i have had.”

  • “Liked it, but it was a tad salty…I followed the recipe for the sauce to the letter, but used Texas Toast as the bread; I have four boxes in my fridge.The first two pieces tasted good, but this dish is very rich….next time I’ll only eat one….”

  • “I’m not going to rate this with stars, because I’m not sure if my perception of the dish was off or not.I was expecting more of a cheesy flavor, when in reality it was almost entirely a mustard flavor.Just wanted to make a note of that for anyone surfing recipes.”

  • “This made a wonderful lunch served with a simple side salad.I think the secret to success with this recipe is to use good quality, dense bread.I used a dense rye and caraway bread and it was perfect.I DID have trouble getting the cheese to melt into the ale, and, next time, will follow another reviewer’s suggestion of stirring some flour into the ale first.Ultimately, it didn’t really matter that it wasn’t completely blended.I was worried that the bit of ale that didn’t mix in with the cheese might make the bread soggy, but it didn’t. I also sprayed the platter liberally with oil which allowedme to use every last bit of the delicious ale/cheese mixture.In short, an easy, different and delicious meal.Another winner from Miller!”

  • “I used a scaled down version of this recipe. I thought it was very good, although a little too much mustard, and a little thin. “

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