Are you familiar with Welsh rarebit? I wasn’t until now. Previous to making it, most of what I knew about it was relatively simple. I knew bread was involved and I knew there was some type of sauce. That’s it. I also assumed it wasn’t something I was interested in eating. Let’s be honest, have you ever googled rarebit? It doesn’t always look very appealing. Good thing for me, I’m open to trying new things especially if I’m responsible for making it. I was thumbing through an issue of Bon Appétit magazine and came across a brief write-up about rarebit. The writer did a fantastic job of convincing me I needed to make it and here we are.
So first things first, what is Welsh rarebit? Rarebit is a dish made with a warm, cheesy sauce seasoned with dry mustard, Worcestershire sauce and more. The sauce is served atop crusty bread. It sort of reminded me of my childhood. I remember being at my grandparents’ house and on occasion, my grandmother would make cheese toast. No, it wasn’t as decadent as this Welsh rarebit but it was comforting and something I remember to this day. There are a few variations of rarebit— one being buck rarebit, which the usual Welsh rarebit but with an egg on top. Fancy, right? Ready to try rarebit?
- 2 tbsp butter
- 1 shallot, finely chopped
- 1 tbsp all purpose flour
- 1 tsp dry mustard
- 1/2 tsp black pepper
- 10 oz sharp cheddar cheese
- 1/2 cup brown ale
- 1 tbsp Worcestershire sauce
- Four slices of bread
- Chopped chives
Melt butter in a medium-sized pot. Add shallot and cook over medium heat, stirring occasionally until the shallots have softened.
Whisk in flour, dry mustard and pepper. Cook for about a minute; stirring occasionally.
Add the cheese, ale and Worcestershire sauce. Cook over low heat, stirring until the cheese melts.
Meanwhile, heat your broiler for the toast.
Line a baking sheet with parchment paper then arrange the bread on top. Spoon the cheese mixture on top of the bread and broil until the sauce is bubbly and browned a bit. Please be careful with this step. One look away and your toast will be burned to a crisp.
Sprinkle with chives and serve.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.