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Welsh Rarebit

Welsh Rarebit


• 2 tablespoons of butter.
• 2 tablespoons plain white flour.
• 225g/8oz of a melting cheese, preferably mature cheddar.
• A splash (60-90ml/3-5 tablespoons) of beer or milk
• 1 teaspoon Dijon mustard.
• 1/2 a teaspoon of grated nutmeg.
• 1/4 teaspoon of dried thyme.
• A good shake of Worcestershire sauce.
Salt and pepper.
• Four slices of toasted bread.
• A bit of cayenne or paprika to finish.


Serves 4. Welsh Rarebit is basically a fancy cheese on toast, or a less fancy Croque Monsieur. It’s great. Thanks, Wales!

1: Put a pan over medium heat. Add 2 tablespoons of butter. Once the butter has melted, add two tablespoons of plain white flour.

2: Keep stirring until the flour has cooked, about three-five minutes.

3: Grate 225g (8oz) of a nice melting cheese like cheddar.

4: Add the cheese to the pan, along with a good splash of beer or milk (between 60-90ml/3-5 tablespoons). You want the sauce to be thick but pourable. Turn the heat under the pan to low and stir.

5: Add 1 teaspoon Dijon mustard, 1/2 teaspoon of grated nutmeg, 1/4 teaspoon dried thyme, a good shake of Worcestershire sauce and a sprinkle of salt and pepper.

6: Stir again.

7: Once the cheese has melted into the sauce, spread over four slices of toasted bread.

8: Place the toasted bread under a hot broiler/grill, which is the part of your stove that heats from the top.

9: Once the cheese sauce is browned and bubbling, sprinkle a little cayenne or paprika over each rarebit and serve onto plates.

10: Dig in.