The Ultimate Welsh Rarebit is a elevated take on classic cheese on toast. The key difference is that the cheese is melted with ale before being piled onto toast and grilled to gooey perfection.
Commissioned Post
Welcome to this Ultimate Welsh Rarebit recipe. It transforms a standard midweek “what shall we have—cheese on toast again?” into a deliberately tasty meal the family will actually look forward to. It’s simple to prepare, and one bite of that silky, melty topping makes the extra washing up worth it.
What sets this version apart is the sauce: mature cheddar gently melted with butter, a touch of Dijon mustard, Worcestershire sauce and a few tablespoons of ale. The beer adds body and flavor while thinning the cheese into a smooth sauce that spreads and bubbles beautifully under the grill.
Once the sauce is silky, spread it over toasted sourdough or your preferred bread and grill until the surface is golden and bubbling—molten, savory, and irresistible.
A quick note on ingredients: I’m lactose intolerant, but I find that well-aged hard cheeses contain very little lactose and are easier to tolerate in small amounts. That said, I still exercise caution—Jonny, however, happily finished the whole plate (and the leftover ale).
The Ultimate Welsh Rarebit
For this rarebit I used Longhorn IPA from Purity Brewing in Warwickshire, which adds a pleasant hoppy note without overwhelming the cheese. The recipe below is straightforward and forgiving—adjust the quantities slightly to suit your taste or the strength of your cheddar.
-
30g
butter -
1
teaspoon
Dijon mustard -
3
tablespoons
ale -
1
teaspoon
Worcester sauce -
175g
strong mature cheddar, grated -
4
slices
bread of your choice
-
Preheat the grill to medium. Toast the bread on both sides until lightly browned.
-
In a small pan, gently heat the butter, Dijon mustard, ale and Worcestershire sauce, stirring to combine.
-
Reduce the heat to low and add the grated cheese. Stir continuously until the cheese melts and the sauce is smooth.
-
Remove from the heat and let the mixture cool for a minute or two so it thickens slightly but remains spreadable.
-
Spread the cheese mixture evenly over the toast, pushing it to the edges for full coverage.
-
Grill until the topping is golden and bubbly. Serve immediately, with the remaining ale if you like.
Many thanks to Expedia for commissioning this recipe and supporting local food and drink producers. As always, any opinions and leftovers are my own.