Welsh Rarebit


’m sure you’ve had this before, especially if you’re from the U.K. – but even if you aren’t, you’ve still had at least some sort of play on this with Cheese-on-Toast. But my questions stands, why does Welsh Rarebit taste so much better than plain ol’ cheese-on toast? The beer. It has to be the beer.

What you will need

1 tablespoon unsalted butter – you can use any oil as well if you’re wanting to cut back on saturated fats

1 tablespoon AP flour

150 milliliters beer – I used the Phillips Blue Buck – a bit hoppy, a bit malty, but not too hoppy and malty… use what you have on hand, but don’t use Budweiser or PBR or something of that nature

2/3 cup aged cheddar cheese – white or orange, your choice

1 teaspoon Dijon mustard

Coarse salt and freshly grated black pepper, to taste

A couple slices of thick cut crusty, grainy bread

Worcestershire sauce, to serve


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