What is Welsh rarebit? A guide to the classic British cheese-on-toast dish — the savory sauce, the best cheese and beer, and how to make it.
Welsh rarebit is the sophisticated ancestor of cheese on toast — a rich, savory cheese sauce, often spiked with beer and mustard, spread over toast and grilled until bubbling and golden. Far more than melted cheese, it's a beloved British comfort dish with a curious name. Here's everything you need to know.
What Welsh Rarebit Is
Welsh rarebit is a hot dish of a savory, seasoned cheese sauce poured or spread over toasted bread and grilled (broiled) until golden and bubbling. Unlike simple cheese on toast, the cheese is first made into a sauce with ingredients like beer or ale, mustard, Worcestershire sauce, and sometimes egg, giving it a deep, tangy, savory flavor. It's a classic of British and Welsh cooking, served as a snack, light meal, or savory course.
The Curious Name
The dish was originally called "Welsh rabbit" — a slightly mocking 18th-century term implying that cheese was the "rabbit" (meat) of poorer Welsh households who couldn't afford game. Over time, "rabbit" was genteelly altered to "rarebit," and that name stuck, though it has no other meaning. There's no rabbit (or any meat) in the dish — it's purely a cheese dish.
Choosing the Cheese and Beer
A sharp, flavorful cheese is essential — mature cheddar is the classic choice, giving the sauce its bold, savory tang. Some recipes use a blend or include other firm cheeses. The traditional liquid is beer or ale, which adds malty depth and a slight bitterness that balances the rich cheese; a darker ale gives more flavor. Together, sharp cheddar and good ale are the heart of a great rarebit.
The Savory Sauce
What sets rarebit apart is its seasoned sauce. The cheese is melted with the beer and often a roux or a little flour to thicken, then seasoned with English mustard (or mustard powder), Worcestershire sauce, a pinch of cayenne or pepper, and sometimes an egg yolk for richness. These savory, tangy additions give rarebit its distinctive deep, piquant flavor — far more complex than plain melted cheese. The sauce should be thick enough to spread.
Making Welsh Rarebit
Make a thick cheese sauce: melt butter, stir in a little flour, then add beer and the grated cheese, stirring until smooth and thick, and season with mustard, Worcestershire, and pepper. Toast slices of sturdy bread, spread the cheese sauce thickly over them, and place under a hot grill (broiler) until the top is golden, bubbling, and beginning to brown. Serve immediately, hot and bubbling.
Variations and Serving
Top a Welsh rarebit with a poached egg and it becomes a "buck rarebit." Other variations add tomato, bacon, or different cheeses. Serve rarebit hot from the grill, perhaps with a side of pickle or chutney and a green salad to cut the richness. It pairs beautifully with the same ale used in the sauce. It's hearty, savory comfort food at its finest.
Frequently Asked Questions
Is there rabbit in Welsh rarebit?
No. The dish was originally called "Welsh rabbit" as a joke about cheese being the poor man's meat; it contains only cheese, no rabbit.
What cheese is used in Welsh rarebit?
Sharp, mature cheddar is the classic choice, melted into a savory sauce with beer, mustard, and Worcestershire sauce.
What's the difference between rarebit and cheese on toast?
Rarebit uses a seasoned cheese sauce (with beer, mustard, and Worcestershire) spread on toast and grilled, making it richer and more savory than plain melted cheese.