Welsh Rarebit

Method

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1. Melt the butter, whisk in the flour, and cook 2 minutes over medium heat without colouring.

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2. Add the ale gradually, whisking, then the cream. Simmer 3 minutes until very thick — thicker than a normal sauce.

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3. Turn the heat to low and add the cheese a handful at a time, stirring until each addition has melted before adding more.

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4. Stir in the mustard, Worcestershire, cayenne and black pepper. The mixture should be as thick as soft butter.

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5. Take off the heat, cool for 5 minutes, then beat in the egg yolk.

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6. Cool the mixture completely — it will set to a spreadable paste. It can be refrigerated for up to 3 days at this point.

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7. Toast the bread on both sides until golden and firm.

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8. Spread the rarebit thickly right to the edges of each slice, leaving no bare crust.

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9. Grill under a high heat for 3 to 4 minutes until bubbling and blistered dark brown in patches. Finish with more Worcestershire and chives.

   Mark done Start 3 min timer

Chef’s Tips

• Cool the mixture before spreading. Warm rarebit runs off the toast under the grill.
• Right to the edges. Exposed crust burns while the middle is still bubbling.
• For buck rarebit, land a poached egg on top of each finished slice.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A dressed salad with a sharp vinaigrette
• A pint of the same ale
• Pickled onions

Storage & Reheating

The rarebit paste keeps 5 days refrigerated and freezes 2 months. Grill on fresh toast each time.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.