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Welsh Rarebit

Servings: 4 people


  • 6-8 Quality white bread slices
  • 3 tbsp Unsalted butter, melted
  • 1 tbsp Flour
  • 2 1/2 tsp dry mustard
  • 1/3 cup Stout Beer
  • 3 heaping tsp Worcestershire
  • 1 cup Irish White Cheddar cheese, grated
  • 2 Egg yolks
  • 1/4 tsp Kosher salt


  • Place one oven rack in the top position. Place another oven rack in the middle position. Heat the oven to 350 degrees.
  • Place the bread on a sheet pan. Brush the melted butter onto the slices of bread. Place into the oven and toast at 350 degrees for 4-6 minutes. Remove from the oven. Turn off the oven and turn on the broiler to it's highest setting.
  • In a saucepan melt the 2 tablespoons of butter. Whisk in the flour and let cook for 2 minutes. Add the dry mustard and salt. Whisk to combine.
  • Add the stout and Worcestershire to the mixture and continue to whisk until combined. Add the cheese and let melt, stirring occasionally about 2-3 minutes.
  • Remove from the heat and while whisking constantly, add the egg yolk one at a time. Continue to whisk until all ingredients are incorporated. Spread the sauce onto the toasted bread. Place back into the oven and broil for 1-2 minutes, or until bubbly and browned. Serve warm.


I prefer Welsh Rarebit to have a mustardy, sharp bite. If you prefer a more Stout-forward bite, decrease the amount of mustard to 1 1/2 teaspoons and the white cheddar to 1/2 cup.