Welsh Rarebit
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 2tablespoons flour
- 1tablespoon mustard powder, or to taste
- ½teaspoon cayenne, or to taste
- ¾cup strong dark beer, like Guinness
- 2tablespoons Worcestershire sauce, or to taste
- 1pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
- 4 to 8pieces lightly toasted bread
Nutritional analysis per serving (4 servings)
676 calories; 46 grams fat; 26 grams saturated fat; 2 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 33 grams protein; 1037 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
- Step 2
When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
- Step 3
Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
Private Notes
Comments
Yes, this is a gorgeous dish. But there are MUCH better ways of preparing it. Make a roux as above - but use full-cream milk . Add Beer - but onlya little - once the mixture has become very thick. Then apply to thickly sliced bread- pre toasted on one side only- put under the broiler until bubbling and then eat and go to Rarebitty heaven!!
Huge disappointment. Looked and tasted like mud. There are so many better recipes out there for Welsh Rarebit. And I usually love Bittman's renditions.
This is a proper comment. Why (when?) did all food creators stop using double broilers. They are a savior for many sauces and cheese making, but especially sauces made with cheese. I would gladly use two pans for such a recipe, first a saucepan to cook out the flour taste in the flour and butter, and then transfer that into a DB to add the other ingredients and get it to meld (yes, meld, not melt) gently and not be worried of any risk of burning or separating (broken sauce).
I love bechamel and also with it in Eggs a La’ Goldenrod since making it Home Economics class in the 70’s. We also made this Rarebit dish. But I had forgotten it. Now a great addition to my all time favorite classics. Thanks Mark Bittman
I serve this as a starter for our traditional corned beef and cabbage dinner for St Pat's. My friends and I love it as is. I use Kerrygold Irish cheddar and a dense dark European style rye bread. Toast the bread under the broiler, then spread on the cheese and broil again until browned.
Also, Toast the bread... it makes a huge difference. Lol You are welcome
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