Ingredients
- 4 slices of thick bread (white or wholemeal, lightly toasted)
- 200 g (7 oz) strong Cheddar cheese, grated
- 2 tablespoons unsalted butter
- 1 tablespoon plain flour
- 150 ml (5 fl oz) milk
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon English mustard powder (optional, for extra kick)
- 1 small pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon beer (optional, for a traditional touch)
Instructions
1. Prepare the Cheese Sauce
- In a small saucepan, melt the butter gently over medium heat.
- Once melted, add the flour and stir continuously to form a smooth roux. Cook for 1–2 minutes, but don’t let it brown.
- Gradually whisk in the milk, a little at a time, until the mixture is smooth and slightly thickened.
- Reduce the heat to low and add the grated cheese in batches, stirring continuously until completely melted.
- Stir in the Dijon mustard, Worcestershire sauce, mustard powder, and cayenne pepper (if using).
- Add a small splash of beer if you want the classic slightly bitter edge.
- Taste and season with salt and freshly ground black pepper. Keep the sauce warm over very low heat.
2. Prepare the Bread
- While the sauce is cooking, lightly toast your slices of bread until golden brown.
- Place the toasted bread on a baking tray lined with parchment paper.
3. Assemble the Rarebit
- Spoon the cheese sauce generously over each slice of toast, spreading it evenly.
- For a traditional finish, you can sprinkle a little extra grated cheese on top.
4. Cook or Grill
- Preheat your grill (broiler) to medium-high.
- Place the tray under the grill for 2–4 minutes, or until the cheese sauce is bubbling and lightly browned on top. Keep a close eye to prevent burning.
5. Serve
- Serve immediately while hot and gooey.
- Optional garnishes: chopped chives, a sprinkle of paprika, or a side of fresh salad or pickles.
Tips for Perfect Welsh Rarebit
- Use strong Cheddar for the best flavor; milder cheeses will make the dish less rich.
- The sauce should be smooth and slightly thick, not runny; if it’s too thick, add a little extra milk.
- Toasting the bread well prevents it from getting soggy under the sauce.
- For a fancier version, add a few drops of hot sauce or a teaspoon of mustard beer sauce.
This recipe gives a rich, creamy, and flavorful Welsh Rarebit, perfect for a cozy lunch or snack. The cheese sauce is the star, so take your time making it smooth and well-seasoned.
