Everything You Need to Know About Welsh Rarebit

Editor’s note: As a word nerd I was curious about the name Welsh Rabbit and Welsh Rarebit. There’s no definitive proof that it’s actually a Welsh dish, so why is Welsh in the name? The use of “Welsh” was used an insult in the 1700s in Britain in the same way as the word “welch” was used as a pejorative. Or it may have been because the Welsh had a reputation for liking cheese. As for rabbit and rarebit, that’s murky as well. One theory is that only the rich were allowed or able to or could afford to eat rabbit, so this cheesy toast was a poor person’s substitute. Rarebit is sometimes used instead of rabbit it is only used in this dish and nowhere else. The word rarebit is considered a corruption of the word rabbit and was first referred to as rare bit.

I don’t know about you, but a year into the new normal that is “pandemic life,” I’m all about cutting myself some slack in the kitchen when dinner time rolls around. Don’t get me wrong, I love to cook, but more and more, I’m turning toward meals that are comforting and delicious but don’t require a ton of effort.

Welsh rarebit is one of those dishes that blessedly fits the bill for my current mood.

What is Welsh rarebit?

Also known as Welsh rabbit (though no floppy eared bunnies are actually involved in the making of said dish), think of this classic British recipe like an open-faced fondue sandwich.

McKinley cheddar extra aged

Like fondue, it all starts with a cheese sauce. Whereas fondue tends to lean into an Alpine cheese and white wine flavor profile, for Welsh rarebit, shredded Cheddar cheese gets whisked into a pot of simmering beer or ale. Sometimes milk is also used. (For my version, I add a splash of milk to soften the beer’s bitter notes.) A hint of Worcestershire and mustard are added to the mix for an extra kick. When hot, thick, and bubbly, the finished sauce is poured over warm, toasted bread.

What about drink?

For the beer, I used Half Moon Bay Brewing Saison. A lighter ale would work nicely, as would a brown ale. I've also seen recipes that use darker porter beers. 

Often eaten as a main course or high tea, Welsh rarebit makes a light, yet filling meal when served alongside a nice green salad. If you’re feeling a bit extra, add a poached egg on top (a variation known as a golden buck). Seriously, dinner couldn’t be simpler.

Someday I’ll get back to more ambitious cooking projects, but for now, I’ll gladly take comfort in this humble dish, and call it a mealtime win.

Welsh Rarebit Recipe

Serves 2

6 ounces grated sharp white Cheddar cheese

2½ Tablespoons all-purpose flour, divided

2 Tablespoons unsalted butter

1 cup beer

¼ cup milk

1 teaspoon Dijon mustard

2 teaspoons Worcestershire

Kosher salt and freshly ground black pepper, to taste

4 thick slices of warm, toasted country-style bread

Chopped chives, for garnish

Instructions: Toss the grated cheese with 1 tablespoon of flour.

Melt the butter in a saucepan over medium heat. When the butter is bubbly, whisk in the remaining 1½ tablespoons flour, and cook until golden and it smells slightly nutty, about 2 minutes. Whisk in the beer, milk, mustard, and Worcestershire, and bring to a boil.

Remove the saucepan from the heat and whisk in the cheese a handful at a time, until it’s all incorporated and the sauce is smooth. Season to taste with salt and pepper.

Place the slices of warm, toasted bread onto serving plates, and generously spoon the sauce over the top. Garnish with chopped chives and serve right away.