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This Welsh Rarebit will steal the spotlight at dinner! We’re talking about crispy bread topped with a velvety, spiced cheddar sauce infused with dark ale. It’s quick, it’s easy, and it’s about to become your new favorite comfort food!
Let me tell you, this Welsh Rarebit has completely changed the way I think about toast! Imagine thick slices of crispy sourdough bread, smothered with a rich, velvety cheddar cheese sauce that’s been infused with dark ale and a hint of spice. It’s comfort food at its finest, and the best part is, it’s so simple to make!
Before You Startf
- Choose the Right Bread: Opt for sturdy bread like sourdough or a rustic artisan loaf. It needs to hold up under the rich cheese sauce without getting soggy.
- Toast to Perfection: Make sure to toast your bread until it’s golden and crisp. This helps prevent it from becoming too soft once the sauce is added.
- Mind the Beer: Use a dark ale or stout for a deeper flavor, but feel free to use whatever beer you enjoy drinking. If you prefer non-alcoholic, you can substitute with non-alcoholic beer or even milk for a milder taste.
- Slow and Steady with the Cheese: Add the shredded cheddar gradually and keep stirring. This ensures a smooth sauce without lumps.
- Temper the Egg Yolk: When adding the egg yolk, slowly whisk in some of the hot cheese mixture first. This prevents the yolk from scrambling and keeps your sauce creamy.
- Adjust the Spice: If you’re sensitive to heat, you can reduce or omit the cayenne pepper. Conversely, add a bit more if you like an extra kick.
- Watch the Broiler: Keep a close eye when broiling the topped toast. It can go from perfectly bubbly to burnt quickly!
Ingredients You’ll Need
- Bread: Opt for sturdy bread like sourdough or a rustic artisan loaf.
- Unsalted Butter: It helps meld all the flavors together. If you have salted butter, you can use it but consider reducing added salt later.
- Dark Ale or Stout Beer: Infuses the sauce with deep, malty flavors that complement the sharp cheddar. If you prefer non-alcoholic options, you can substitute with non-alcoholic beer or even milk for a milder taste.
- Worcestershire Sauce: Brings a savory umami kick to the sauce. If you’re out, a splash of soy sauce can provide a similar depth.
- Spices: You’ll need some mustard powder, paprika and some cayenne pepper for a bit of spice. Adjust the amount of cayenne pepper to your taste.
- Cheese (shredded): You’ll want a nice sharp cheddar cheese. You can mix in other cheeses like Gruyère or Swiss.
- Egg Yolk: Adds creaminess and helps to slightly thicken the sauce.
- Salt and Pepper: Season the sauce to bring out all the flavors. Adjust to your liking.
Start by toasting 4 slices of sourdough bread until they’re golden and crisp. You can use a toaster or place them on a baking sheet in a preheated oven at 375°F (190°C) for about 5 minutes on each side.
In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter. Once melted, stir in ¾ cup of dark ale or stout beer, keeping the heat low to prevent it from boiling. Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of mustard powder, ¼ teaspoon of paprika, and ¼ teaspoon of cayenne pepper. Mix well to combine all the flavors.
Gradually add 2 cups of shredded sharp cheddar cheese to the saucepan, stirring constantly until the cheese is fully melted and the sauce is smooth. In a small bowl, lightly beat 1 egg yolk. Take a few tablespoons of the hot cheese mixture and slowly whisk it into the egg yolk to temper it.
Pour the tempered egg yolk mixture back into the saucepan, stirring constantly to fully incorporate it into the cheese sauce. Taste the sauce and add salt and pepper as needed to suit your preference.
Place the toasted bread slices on a baking sheet. Generously pour the cheese sauce over each slice, ensuring they are well-covered. Place the baking sheet under the broiler for 1-2 minutes until the sauce is bubbly and slightly browned. Remove from the oven and sprinkle with 1 tablespoon of chopped fresh parsley for garnish. Serve immediately while hot.
How To Serve
I love to pair Walsh Rarebit with sides that complement its rich, savory flavors such as a simple salad or a warm soup. Here are some ideas you might like:
Frequently Asked Questions
What is Welsh Rarebit?
Welsh Rarebit is a traditional British dish from Wales that features toasted bread topped with a rich cheese sauce made from sharp cheddar cheese, ale, and flavorful spices. The sauce is poured over the toast and then broiled until bubbly and golden. It’s a comforting and indulgent dish that’s quick and easy to prepare.
Can I make Welsh Rarebit without beer?
Yes, you can substitute the beer with milk or non-alcoholic beer. The flavor will be slightly different but still delicious.
Can I prepare the cheese sauce ahead of time?
The sauce is best enjoyed fresh. However, you can prepare it ahead and reheat it gently on low heat, stirring continuously to prevent it from separating.
How do I store leftovers?
Allow any leftover cheese sauce to cool completely, then store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before using. Keep the toasted bread separate to avoid sogginess.
Can I freeze the cheese sauce?
I don’t recommend freezing, as the cheese sauce may separate and lose its creamy texture when thawed.
More Delicious Breakfast Recipes
Welsh Rarebit
Ingredients
- 4 slices sourdough bread or some other sturdy bread
- 2 tablespoons unsalted butter
- ¾ cup dark ale beer or stout
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 cups sharp cheddar cheese shredded
- 1 egg yolk
- salt and pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Start by toasting the slices of bread. You can do this in a toaster until they're golden brown or in an oven preheated to 375°F (190°C) for about 5 minutes on each side. Set the toasted bread aside.
- In a medium saucepan over low heat, melt the butter. Once melted, reduce the heat to low and add in the beer. Allow the beer to warm up without letting it boil. Stir in the Worcestershire sauce, mustard powder, paprika, and cayenne pepper (if using) into the beer mixture. Mix well.
- Gradually add the grated cheese to the saucepan, stirring constantly. Continue to cook on low heat until the cheese is fully melted and the mixture is smooth. In a small bowl, lightly beat the egg yolk. Take a few tablespoons of the cheese mixture and slowly whisk it into the egg yolk to temper it. Then, pour this egg yolk mixture back into the saucepan, stirring constantly to ensure the yolk doesn't scramble. Taste and season with salt and pepper as needed.
- Pour the cheese mixture over the toasted bread slices, ensuring each slice is generously covered. Place the covered toast under the broiler for a minute or two until bubbly and slightly browned. Sprinkle with chopped parsley for garnish (if using).
Tips & Notes:
- Bread Choice: Use sturdy bread like sourdough to hold up under the rich cheese sauce.
- Cheese Variations: Feel free to mix in other cheeses like Gruyère or add a bit of blue cheese for extra flavor.
- Non-Alcoholic Option: Substitute the beer with milk or non-alcoholic beer if you prefer.
- Watch the Broiler: Keep a close eye when broiling to prevent the cheese from burning.
