Welsh Rarebit


The crumbly cheddar in TV chef Andrew Zimmern’s melted-cheese toasts makes the sauce slightly grainy and gives it nutty, tangy flavor. As an alternative to this single-cheese rendition, he sometimes melts a combination of good cheddar, Cheshire and aged Gouda. Slideshow: More Toast Recipes 

Welsh Rarebit
Photo: Christopher Testani
Active Time:
20 mins
Total Time:
20 mins


  • 2 tablespoons unsalted butter

  • 1 medium shallot, finely chopped

  • 1 tablespoon all-purpose flour

  • 2 teaspoons dry mustard

  • 1/2 teaspoon black pepper

  • 10 ounces aged cheddar cheese, shredded (3 1/4 cups)

  • 1/4 cup brown ale, such as Samuel Smith’s

  • 1 tablespoon Worcestershire sauce

  • Four 1/2-inch-thick slices of country bread, toasted

  • 1 tablespoon chopped chives


  1. In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally, until softened, 2 to 3 minutes. Whisk in the flour, dry mustard, and pepper, and cook, stirring occasionally, for 1 minute. Add the cheese, ale, and Worcestershire sauce, and cook over moderately low heat, whisking, until the cheese melts, 2 to 3 minutes.

  2. Preheat the broiler and position a rack 4 inches from the heat. Line a rimmed baking sheet with parchment paper, and arrange the toasts on top. Spoon the cheddar mixture over the toasts, and broil until bubbling and browned around the edges, about 2 minutes. Sprinkle with chives, and serve.

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