Welsh Rarebit

🧂 Ingredients

• 250 g Sharp cheddar cheese(Finely grated. A mature cheddar will provide the best flavor.)
• 30 g Unsalted butter
• 1 tbsp All-purpose flour
• 60 ml Dark ale or stout(A dark, malty beer works best.)
• 1 tsp English mustard(Or Dijon mustard if English is unavailable.)
• 1 tsp Worcestershire sauce
• 4 Thick-cut bread slices(Sourdough or a good quality white bread works well.)
• to taste Salt and freshly ground black pepper(Optional, for seasoning the sauce.)

👨‍🍳 Instructions

1. 1

   Preheat your grill (broiler) to medium-high heat. Arrange the bread slices on a baking sheet. Toast one side of the bread under the hot grill until golden brown and lightly crisp. This should take about 3-4 minutes. Remove from the grill and set aside.

   ⏱️ 4 minutes
2. 2

   In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste (a roux). Cook this roux for 1-2 minutes, stirring constantly, until it smells slightly nutty, but do not let it brown.

   ⏱️ 2 minutes
3. 3

   Gradually whisk in the ale or stout, a little at a time, ensuring each addition is incorporated before adding more. Continue to cook and stir until the sauce thickens to a smooth, gravy-like consistency. This should take about 3-4 minutes.

   ⏱️ 4 minutes
4. 4

   Remove the saucepan from the heat. Stir in the grated sharp cheddar cheese, English mustard, and Worcestershire sauce. Continue stirring until the cheese is completely melted and the sauce is smooth and glossy. Taste and season with salt and pepper if desired.

   ⏱️ 2 minutes
5. 5

   Generously spread the cheese mixture over the untoasted side of each bread slice, ensuring an even layer that goes close to the edges. Place the prepared slices back under the preheated grill. Grill for another 3-5 minutes, or until the cheese topping is bubbling, melted, and beautifully golden brown. Watch carefully to prevent burning.

   ⏱️ 5 minutes
6. 6

   Serve immediately while hot and gooey.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Using a mature, sharp cheddar is key for a robust flavor. Avoid pre-grated cheese as it often contains anti-caking agents that can affect melting.
• ✓For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese mixture.
• ✓To make a 'Buck Rarebit', top the finished rarebit with a perfectly poached egg.
• ✓Ensure the grill is hot enough for the final step to achieve that desirable bubbling and browning.

🔄 Variations

• Buck Rarebit: topped with a poached egg.
• Golden Buck: traditionally made with milk instead of ale, but often now includes ale for richer flavor.
• Add a pinch of nutmeg to the cheese sauce for an extra layer of warmth.

🥗 Nutrition

Per serving