Welsh rarebit

By Linda Shiue
Published January 18, 2011 5:01PM (EST)

Servings: about 12


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon mustard (such as Colman's, quintessentially English)
  • cayenne pepper, to taste
  • ½ cup ale or other beer of your choice
  • 2 teaspoons Worcestershire sauce, or to taste
  • ¾ cup heavy cream
  • 7 ounces cheddar, such as Kerrygold, shredded (about 1 ½ cups)
  • salt and black pepper to taste
  • 1 loaf of crusty bread, sliced into 12 pieces and lightly toasted


  1. Melt butter in a saucepan over low heat.
  2. Whisk flour into melted butter and stir for a few minutes until golden.
  3. Add in mustard, cayenne, beer and Worcestershire sauce. Whisk until smooth.
  4. Stir in cream and bring to a simmer.
  5. Gradually add grated cheese in several batches, and stir until smooth. Remove from heat.
  6. Spoon mixture thickly onto toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
  7. Any remaining sauce can be refrigerated for up to three days. Spread onto toast and broil to serve.

Linda Shiue

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