Welsh Rarebit An English Cheese Sauce

Cheese

Cheese Round

In some houses it’s called Welsh Rabbit but in ours it was always rarebit. I imagined it rare because we didn’t get it very often. Mum served it on toast. Sometimes, over a broiled tomato slice on toast.

There aren’t many ingredients so make sure the cheese is a good one. I’m a fan of Cabot’s Seriously Sharp Cheddar. If you can get your hands on a Sharp English Cheddar, all the better!

½ cup cubed Sharp Cheddar Cheese
1 Tbsp Butter
1 tsp. Grainy Mustard (Yellow will do if it’s all you’ve got)
OR 1 tsp. Mustard Powder (although traditional it’s a tad bitter)
1 tsp. Paprika
½ cup Beer
1 Egg (Beaten)

In a saucepan, over LOW heat add cheese, butter, and seasonings. Stir gently as it melts. Add beer, stir until it binds together. Add egg, stirring constantly, until thick. Taste and add salt n’ pepper if you think it needs it.

Pour over toast, or toast and tomato, or over toast then top with a poached egg. The poached egg topped Welsh Rarebit is called a Buck Rarebit. Heaven only knows why, a buck has nothing at all to do with a chicken’s egg! 😉

A dollop added to a bowl of tomato soup is called a Blushing Bunny.

To lux it up;
Use Smoked Paprika.
Experiment with various cheeses.
Use as the sauce on Eggs Benedict.

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