Classic Welsh Rarebit with Cheddar, Ale, and Mustard

Why You’ll Love This Recipe

• Classic pub comfort: sharp, tangy cheddar sauce over thick, crunchy toast.
• Fast and foolproof method—ready in about 20 minutes.
• Balanced flavor: malty ale, punchy mustard, and Worcestershire for depth.
• Perfect snack, brunch, or light supper with a salad or pickles.

Grocery List

• Produce: Chives or spring onion greens (optional)
• Dairy: Mature cheddar, unsalted butter, 1 egg
• Pantry: Country bread, all-purpose flour, brown ale, English mustard powder, Dijon mustard, Worcestershire sauce, cayenne pepper, black pepper, salt

Full Ingredients

For the Rarebit Sauce

• 2 tbsp (28 g) unsalted butter
• 2 tbsp (16 g) all-purpose flour
• 3/4 cup (180 ml) brown ale, room temperature
• 9 oz (250 g) mature sharp cheddar, coarsely grated
• 1 tsp English mustard powder
• 1 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1/8 tsp cayenne pepper (or to taste)
• 1/4 tsp freshly ground black pepper
• 1 large egg yolk, room temperature
• Kosher or sea salt, to taste (start with 1/8 tsp)

For the Toast and Finish

• 4 slices crusty country bread, 1 inch (2.5 cm) thick
• 1 tsp softened butter, for brushing (optional)
• 1 tbsp snipped chives or thinly sliced spring onion greens (optional, for garnish)
• Extra Worcestershire sauce, for drizzling (optional)

Step-by-Step Instructions

Step 1: Preheat the grill/broiler

Set your oven to broil (grill) on High, about 260°C/500°F. Position a rack 6 inches (15 cm) from the heating element. Line a baking sheet with foil for easy cleanup.

Step 2: Toast the bread

Arrange the bread on the prepared sheet and toast under the broiler until lightly golden, 1–2 minutes per side. Optionally brush with a whisper of softened butter after toasting. Keep nearby; you want the toast ready when the sauce is done.

Step 3: Make a quick roux

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 minute to remove the raw flour taste without browning. This base keeps the sauce stable and velvety.

Step 4: Whisk in the ale

Gradually pour in the ale while whisking to avoid lumps. Bring to a gentle simmer and cook 2–3 minutes until the sauce is smooth and thick enough to coat the back of a spoon.

Step 5: Season and melt in the cheese

Remove the pan from the heat. Whisk in the English mustard powder, Dijon, Worcestershire, cayenne, and black pepper. Add the grated cheddar in 3–4 additions, whisking between each until fully melted and glossy. The sauce should be thick but spoonable.

Step 6: Enrich with egg yolk (off heat)

Whisk the egg yolk in a small bowl, then whisk it into the hot sauce. Do this off the heat to prevent curdling. Taste and add a pinch of salt if needed. Do not boil after adding the yolk.

Step 7: Broil to blister and bronze

Spoon a generous layer of sauce over each slice of toast, spreading to the edges. Return to the broiler and cook 1–3 minutes until the surface is bubbling, blistered, and deeply golden with a few mahogany spots. Watch closely—this happens fast. Rest 1 minute, sprinkle with chives, and serve immediately with an optional dash of Worcestershire.

Pro Tips

• Grate cheese on the coarse side and use it at room temperature so it melts smoothly.
• Add the egg yolk off heat; boiling after this point can split the sauce.
• Use day-old, hearty bread so it stays crisp under the sauce.
• Choose a malty brown ale or mild; very hoppy beers can taste bitter in the sauce.
• For extra bronzing, spread sauce right to the crusts so the edges toast without burning.

Variations

• Buck Rarebit: Top each toast with a just-set fried or poached egg after broiling.
• Stout & Smoked Cheddar: Swap ale for stout and use part smoked cheddar for a deeper, roasty flavor.
• Tomato Rarebit: Spread each toast with a thin layer of sliced ripe tomato or tomato chutney before saucing.

Storage & Make-Ahead

Make the sauce up to the cheese-melt stage, cool, and refrigerate (covered) for up to 2 days. Rewarm gently over low heat, then whisk in the egg yolk just before broiling. Once the yolk is added, serve immediately. Leftover assembled rarebit is best eaten fresh, but you can reheat under the broiler for 1–2 minutes to re-crisp the toast and re-melt the top. The sauce does not freeze well.

Nutrition (per serving)

Approximate: 620 calories; 32 g carbs; 26 g protein; 39 g fat (23 g saturated); 1.2 g fiber; 1080 mg sodium. Values will vary based on bread and cheese used.