Welsh Rarebit (Cheddar and Ale on Toast)
Why this recipe works
- Fast to make: The sauce comes together quickly on the hob while the bread toasts, making this a reliable lunch or light supper.
- Deep savoury flavour: Mature cheddar brings sharpness, ale adds malty depth, and mustard plus Worcestershire sauce sharpen the finish.
- Smooth, spoonable topping: A simple roux thickens the ale and milk before the cheese is stirred in off the heat for a glossy sauce.
Get the most out of this recipe
Ingredient notes
- Use mature cheddar: A mature cheddar gives the sauce the sharp, savoury character Welsh rarebit needs; very mild cheese can taste flat.
- Choose a drinkable ale: The ale is part of the flavour, so use one with a balanced maltiness rather than anything overly bitter.
Dietary alternatives
- Check the Worcestershire sauce: Traditional Worcestershire sauce can contain anchovies, so use a vegetarian Worcestershire-style sauce if needed.
Common mistakes
- Do not boil the cheese: Take the pan off the heat before adding the cheddar; high heat can make the sauce oily or grainy.
- Watch the grill closely: The topping only needs a few minutes to bubble and brown, and can catch quickly once the cheese is hot.
- Thicken before adding cheese: Let the ale and milk mixture become smooth and thickened first, so the finished topping sits on the toast rather than soaking through it.
Make-ahead tips
- Make the sauce ahead: Leftover sauce can be cooled quickly and refrigerated, then reheated gently before spooning over freshly toasted bread.
- Reheat gently: Warm the sauce over low heat with a little milk if needed, stirring until smooth before grilling.
- Best grilled to order: Toast and grill the rarebit just before serving so the bread stays crisp and the topping remains hot and bubbling.
Equipment you'll need
Ingredients
Instructions
- Heat the grill to high. Toast the bread until lightly golden, then set the slices on a baking tray.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until it smells biscuity but has not coloured.
- Gradually whisk in the ale, then the milk, and cook for 2 to 3 minutes until smooth and thickened. Take off the heat and stir in the cheddar until melted, then mix in the mustard, Worcestershire sauce and black pepper.
- Spoon the cheese sauce generously over the toast, spreading it right to the edges. Grill for 2 to 4 minutes until bubbling and lightly browned in spots, watching closely so it does not catch.
Recipe notes
Tips
- Grate the cheddar before you start so it melts quickly and smoothly off the heat.
- Keep the sauce at a gentle heat after adding the cheese; boiling can make it grainy.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the topping is thoroughly bubbling hot all the way through before serving.
Substitutions
- Replace Ale beer with dry white wine for a sharper, lighter sauce.
- Replace English mustard with dijon-mustard for a milder heat.
- Replace Whole milk with double-cream for a richer, thicker topping.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. If you have leftover sauce, cool quickly and refrigerate; reheat gently in a saucepan with a splash of whole milk until smooth, then spoon over freshly toasted bread and grill until bubbling.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Gluten Milk Wheat
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