Welsh Rarebit
Dive into the irresistible comfort of Welsh Rarebit, a classic British dish that transforms humble toast into a rich, flavorful masterpiece. This recipe features a luxurious cheese sauce made with sharp Cheddar, creamy milk, and a hint of dark beer for depth, balanced by the tangy kick of Dijon mustard and Worcestershire sauce. A touch of cayenne pepper adds a subtle warmth, while a crispy, golden broiled finish elevates each slice of toasted sourdough into a savory delight. Ready in just 25 minutes, this crowd-pleasing dish is perfect as a quick dinner, brunch centerpiece, or satisfying snack. Indulge in the ultimate cheesy toast experience with this timeless favorite!
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Recipe Information
Ingredients
- 250 grams Cheddar cheese
- 30 grams Unsalted butter
- 15 grams All-purpose flour
- 125 milliliters Milk
- 60 milliliters Dark beer (e.g., stout or ale)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 4 slices Thick-sliced bread (e.g., sourdough or country loaf)
Instructions
Grate the cheddar cheese and set it aside.
In a medium-sized saucepan over low heat, melt the butter. Once melted, add the flour and whisk until a smooth paste forms. Cook for 1–2 minutes, stirring constantly, to make a roux.
Gradually pour in the milk, stirring constantly, to create a smooth, thick sauce. Slowly add the beer while continuing to stir until incorporated.
Add the grated cheddar cheese to the sauce, one handful at a time, stirring until the cheese is completely melted and the mixture is smooth.
Stir in the Dijon mustard, Worcestershire sauce, ground black pepper, and cayenne pepper. Taste and adjust seasoning as needed. Remove the saucepan from the heat and set the mixture aside briefly to cool slightly.
Toast the bread slices until golden and crispy. Arrange the toasted slices on a baking sheet lined with parchment paper or foil.
Spoon the cheese mixture generously over each slice of toast, spreading it evenly to the edges.
Preheat the broiler (grill) to high. Place the baking sheet under the broiler and broil for 2–3 minutes, or until the cheese topping is bubbling and golden brown.
Remove the Welsh Rarebit from the broiler and let it cool for 1–2 minutes before serving. Serve hot and enjoy.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 14.9 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1156 mg | 89% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
