Easy Traditional Welsh Rarebit (Print View)
Toasted baguette covered in velvety cheddar sauce, finished with Dijon, Worcestershire, and fresh chives.
# What You'll Need:
→ Cheese Sauce
01 -
45 g all-purpose flour
02 -
45 g salted butter
03 -
350 ml amber or dark beer (substitute with white wine or apple cider if preferred)
04 -
0.5 g black pepper
05 -
0.25 g cayenne pepper
06 -
15 g Dijon mustard
07 -
15 ml Worcestershire sauce
08 -
0.25 g ground nutmeg (optional)
09 -
225 g sharp cheddar cheese, grated
10 -
Chives, chopped, for garnish
→ Toasted Bread
11 -
1 baguette, cut into 2.5 cm slices
# Directions:
01 -
In a medium saucepan over medium heat, melt butter and add flour. Whisk constantly until the mixture turns golden and develops a nutty aroma.
02 -
Gradually pour in beer, whisking to create a smooth base.
03 -
Stir in black pepper, cayenne, Dijon mustard, Worcestershire sauce, and nutmeg. Bring the mixture to a simmer.
04 -
Add grated cheddar to the saucepan. Stir until fully melted and the sauce is smooth and cohesive.
05 -
Reduce heat to low and stir occasionally to prevent sticking while preparing the bread.
06 -
Toast baguette slices in a conventional toaster, toaster oven, or under a broiler until golden. Alternatively, pan-toast slices brushed lightly with olive oil or butter until browned on one side.
07 -
Arrange toasted bread on plates. Spoon hot cheese sauce over slices and garnish with chopped chives.
# Notes:
01 -
For optimal cheese sauce consistency, avoid overheating after cheese is added to prevent separation.