United Kingdom Welsh Rarebit
Welsh rarebit is possibly the best-known dish from Wales, and it has a long history. Originally called Welsh rabbit, it contains no meat; the first cookbooks to mention it, in the 1700s, call for toasted cheese on bread (sometimes soaked in a cup of wine or ale). Over the years, it has become a sharply flavored cheese sauce, often incorporating wine or beer, poured over toast.
Recipe Servings: 4–6
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (225 g) shredded cheddar or Cheshire cheese
- 1 Tbsp (15 ml) butter
- 2 tsp (10 ml) Worcestershire sauce
- 1 tsp (5 ml) dry mustard
- 2 tsp (10 ml) all-purpose flour
- 4 Tbsp (60 ml) Guinness or other beer (or wine or milk)
- Dash of ground black pepper
- 4 slices white, wheat, or rye bread
Directions
- Combine cheese, butter, Worcestershire sauce, mustard, flour, beer, and black pepper in a pan set over low heat.
- Stir until cheese is melted and sauce is smooth.
- Toast bread on one side under an oven broiler or in a toaster oven.
- Spoon sauce over untoasted side of bread.
- Return to broiler for 1-2 minutes, until bubbly and lightly browned.
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