Rarebit
A classic pub favorite! This isn't just cheese on toast; it's a rich, savory cheese sauce made with sharp cheddar, beer, and a hint of mustard, broiled until bubbly over thick, crusty bread. Perfect for a quick lunch or cozy supper.
For 4 servings
7 steps. 10 minutes total.
- 1
Preheat your broiler to high
- a.Arrange an oven rack about 4-5 inches from the heating element. Place the bread slices on a baking sheet and broil for 1-2 minutes per side, until lightly golden and toasted. Remove from the oven and set aside.
- 2
In a small saucepan over medium heat, melt the butter
- a.Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly. This creates a paste called a roux.
- 3
Gradually pour in the beer while whisking continuously to prevent lumps
- a.Continue to cook and whisk for 2-3 minutes until the sauce thickens to a smooth, gravy-like consistency.
- 4
Reduce the heat to low
- a.Add the shredded cheddar cheese a handful at a time, stirring until each addition is fully melted before adding the next. Once all the cheese is incorporated and the sauce is smooth, stir in the Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and black pepper. Remove from heat immediately. Do not let the sauce boil.
- 5
Step 5
- a.Generously spoon the warm cheese sauce over each slice of toasted bread, spreading it evenly to the edges.
- 6
Place the baking sheet back under the broiler
- a.Broil for 1-2 minutes, watching very closely, until the cheese sauce is bubbly and develops lightly browned spots. It can burn quickly.
- 7
Step 7
- a.Remove from the broiler, garnish with fresh parsley, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use a good quality block of sharp cheddar and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- 2Do not let the sauce boil after adding the cheese, as this can cause it to become oily and separate.
- 3Using slightly stale or day-old bread creates a sturdier base that won't get soggy from the sauce.
- 4Every broiler is different. Keep a close eye on the rarebit as it can go from perfectly bubbly to burnt in seconds.
- 5For a smoother sauce, bring the beer to room temperature before adding it to the hot roux.
Adapt it for your goals.
Buck Rarebit
For a heartier meal, top the finished rarebit with a perfectly poached or fried egg.
Spicy RarebitSpicy Rarebit
Add a dash of your favorite hot sauce to the cheese mixture or top with thinly sliced fresh jalapeños before broiling.
Alcohol FreeAlcohol-Free
Replace the beer with an equal amount of whole milk or a non-alcoholic beer for a similar texture and milder flavor.
Gluten FreeGluten-Free
Use your favorite gluten-free bread and substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Why this is on our healthy list.
Source of Calcium
Cheddar cheese is a significant source of calcium, which is essential for maintaining strong bones and teeth, as well as proper muscle and nerve function.
Provides Energy
The carbohydrates from the bread and flour provide a quick source of energy, making this a satisfying and fueling meal.
Rich in Protein
The cheese provides a good amount of protein, which is crucial for building and repairing tissues and can help you feel full and satisfied after your meal.
Frequently asked questions
Cheese on toast is simply a slice of cheese melted on top of bread. Welsh Rarebit is much more decadent, featuring a savory sauce made from a roux, beer, melted cheese, and seasonings, which is then poured over toast and broiled.