Welsh Rarebit Recipe: A Vegetarian Classic

Welsh rarebit is a Welsh dish of crisp toast topped with a savory, melted cheese sauce, often flavored with mustard and ale. This vegetarian version uses sharp cheddar, beer, and vegetarian Worcestershire sauce for a rich, tangy topping that broils quickly and makes a satisfying lunch or light supper.

Ingredients

4 slices sturdy bread, about 1 inch thick (8 oz / 225 g total), such as sourdough or country bread
2 tablespoons unsalted butter (28 g)
2 tablespoons all-purpose flour (16 g)
1/3 cup beer or ale (80 ml), preferably a malty, not-too-bitter style
2 tablespoons whole milk (30 ml)
8 oz sharp cheddar, freshly grated (225 g); choose a vegetarian-rennet cheese if needed
1 teaspoon English mustard (5 ml), or Dijon mustard
1 teaspoon vegetarian Worcestershire sauce (5 ml)
1/8 teaspoon cayenne pepper (about 0.5 g)
1/8 teaspoon fine salt (about 0.75 g), plus more to taste
1/8 teaspoon freshly ground black pepper (about 0.25 g)

Instructions

Prepare the ingredients. Grate the cheddar, measure the beer, milk, flour, and seasonings, and set everything beside the stove. Grating the cheese before you begin helps it melt evenly and makes it easier to add in small handfuls. Allow about 10 minutes for this preparation.
Heat the broiler and toast the bread. Set an oven rack about 6 inches below the broiler and preheat the broiler on high for 5 minutes. Arrange the bread on a baking sheet. Toast it for about 1½ minutes per side, turning once, until lightly golden and dry on the surface. Watch closely: broilers can brown bread unevenly, and the slices will go back under the heat later. Remove the tray and leave the broiler on.
Make a smooth base. Melt the butter in a small saucepan over medium-low heat. Stir in the flour and cook for about 1 minute, stirring constantly. The mixture should look like a pale paste and smell lightly toasty, not browned. Gradually whisk in the beer and milk, adding a little at a time so the sauce stays smooth. Cook for 2 to 3 minutes, whisking, until it thickens enough to coat the back of a spoon.
Melt in the cheese and season. Turn the heat to low. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Stir in the mustard, vegetarian Worcestershire sauce, cayenne, salt, and black pepper. Keep the sauce below a simmer; boiling can make melted cheese oily or grainy. Taste a small amount and adjust the pepper or mustard if you want a sharper finish. The sauce should be thick but spreadable. If it seems too stiff, stir in another teaspoon or two of milk.
Top the toast. Set the toasted slices on the baking sheet. Spoon the cheese mixture over them and spread it nearly to the edges, using about one-quarter of the mixture per slice. A little topping can run over the sides, but keeping most of it on the bread makes serving easier. If the sauce firms up as you work, stir it over very low heat briefly rather than adding a large amount of liquid.
Broil until bubbling. Broil the topped bread for 2 to 3 minutes, keeping the tray in view. Take it out when the cheese is bubbling and has golden spots. The surface can go from browned to burnt quickly, especially under a powerful broiler. Let the slices stand for about 1 minute so the topping settles, then serve hot.

Tips

Grate the cheese yourself. Pre-shredded cheese is convenient, but its anti-caking coating can make a sauce less silky. A block of mature cheddar melts more evenly. Add it off the heat or over very low heat, and do not let the sauce boil once the cheese goes in.
Check the cheese label. Some cheddar is made with animal rennet and is not vegetarian. Look for cheese made with microbial or vegetable rennet, or a label that identifies it as suitable for vegetarians. The flavor and melting behavior are otherwise much the same.
Choose a balanced beer. A mild ale or lager gives the topping a rounded, savory note. A strongly hopped beer can taste quite bitter after reduction, so use a softer style if that is not your preference. Nonalcoholic beer works too, though the flavor may be slightly sweeter or less complex.
Keep the toast sturdy and the topping thick. Thin sandwich bread can sag under the sauce; use firm slices and toast them until the surface is dry. If the sauce gets too thick, add milk a teaspoon at a time. If it is loose, cook it gently for another minute before spreading.

Serving Suggestions

Serve rarebit straight from the broiler while the toast is crisp and the topping is molten. For a simple lunch, pair one or two slices per person with a green salad dressed with vinaigrette; the acidity balances the richness of the cheese. Sliced tomatoes, cucumber, or lightly dressed watercress also make fresh accompaniments. For a more substantial meal, serve it with a bowl of vegetable soup, such as tomato, leek, or mushroom soup.

Because the topping is rich and salty, a crisp, tart side works better than another heavy dish. Pickled onions or a few cornichons can add a bright contrast. If serving rarebit as a snack, cut each slice into smaller pieces after broiling and arrange them on a warm platter. The pieces are easiest to handle after their brief one-minute rest, but they are best eaten before the toast softens.

Variations

Make it without beer: Replace the beer with the same amount of milk, or use half milk and half vegetable stock. Milk gives a mellow, creamy topping; stock keeps the flavor savory but less malty. A teaspoon of cider vinegar or lemon juice can bring back some of the brightness that beer contributes, though it will not reproduce the beer flavor.

Change the mustard or cheese: English mustard gives a direct, pungent bite, while Dijon is smoother and a little less sharp. You can replace up to half of the cheddar with a vegetarian-friendly Gruyère or another good melting cheese for a nuttier flavor. Keep some cheddar in the blend for its familiar tang, and grate all the cheese finely so it melts at a similar rate.

Add a little heat or sweetness: Increase the cayenne modestly, or add a few drops of hot sauce to the finished mixture. For a sweeter, gentler variation, stir in a teaspoon of chutney or finely chopped caramelized onion. Keep additions small: too much moisture or a chunky mix-in can make the topping slide off the toast.

Serve it on vegetables: Spoon the cheese sauce over halved, roasted tomatoes or cooked mushrooms and broil until bubbling. This is a variation rather than the classic toast presentation, so cook the vegetables until tender first and drain away excess liquid. Wet vegetables can thin the topping and make it difficult to brown.

Storage and Reheating

Rarebit is at its best freshly broiled, when the bread is crisp and the cheese topping is soft. If you have leftovers, refrigerate them within 2 hours in a covered container. They keep for 3 to 4 days in the refrigerator. For the best texture, store the cheese sauce separately from any extra toast if you know you will have leftovers; assembled slices tend to soften as they sit.

To reheat assembled slices, place them on a baking sheet in a 350°F (175°C) oven until hot throughout and the cheese topping reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. The bread may not become as crisp as it was originally, and the cheese sauce can separate slightly after cooling and reheating. A toaster oven works well for one or two portions. Avoid reheating the topping repeatedly; warm only the amount you plan to eat.

You can also refrigerate the sauce on its own for up to 3 to 4 days, with the same two-hour limit before chilling. Rewarm it gently in a saucepan over low heat, stirring often and loosening it with a small splash of milk if necessary. Do not expect it to be quite as silky as freshly made sauce. Freezing is not recommended because the dairy-based sauce may become grainy when thawed, and the bread will lose its crisp texture.

Frequently Asked Questions

Is Welsh rarebit vegetarian?
It can be. The cheese sauce and toast are meat-free, but some Worcestershire sauces contain anchovies, and some cheeses use animal rennet. Choose vegetarian Worcestershire sauce and cheese made with microbial or vegetable rennet to keep this recipe vegetarian. Check product labels because ingredients vary by brand.

What is the difference between Welsh rarebit and cheese on toast?
Cheese on toast is usually bread topped with sliced or grated cheese and cooked until it melts. Welsh rarebit has a seasoned cheese sauce, often made with a flour-and-butter base and flavored with mustard and ale, spread over toast before broiling. Recipes vary, but the sauce is what gives rarebit its distinctive creamy, savory topping.

Can I make the cheese sauce ahead?
Yes. Make the sauce up to 3 days ahead, cool it promptly, cover it, and refrigerate it. Reheat it gently in a saucepan, stirring in a little milk if it has thickened, then spread it over freshly toasted bread and broil. Making the sauce ahead is useful for serving guests, but broiling the assembled toast just before serving gives the best texture.

Why did my cheese sauce turn grainy or oily?
Cheese sauces commonly split when they get too hot, especially if they boil after the cheese is added. Remove the pan from direct heat before stirring in the cheddar, and use low heat only if the cheese needs help melting. Freshly grated cheese also tends to blend more smoothly than pre-shredded cheese. If the sauce is slightly grainy, a small splash of warm milk and gentle whisking may help, although a badly split sauce may not become completely smooth again.

Can I use a different kind of bread?
Yes, as long as it is sturdy enough to carry the topping. Sourdough, farmhouse bread, and thick-cut country loaves are dependable choices. A dense whole-grain loaf adds a nutty taste, while a mild white loaf lets the cheese stand out. Thin or soft bread can become soggy, so toast it thoroughly before adding the sauce and keep the topping layer even rather than excessively thick.

Can I cook Welsh rarebit without a broiler?
You can use a very hot oven, though browning may take longer and be less pronounced. Set the oven to 450°F (230°C), place the topped toast on a baking sheet, and watch until the cheese is bubbling and golden in spots. The bread should still be toasted before the sauce goes on. Timing varies by oven, so use the appearance of the topping rather than relying on an exact number of minutes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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