Light Bites
British
BritishWelsh Rarebit
The classic savoury cheese toast, from a quick cheddar-and-mustard mix on white bread to a proper roux-based rarebit with mature cheddar, ale and a glossy grilled finish.
Vegetarian
Nut-free
Contains alcohol
Ultimate version
A proper roux-based rarebit with extra-mature cheddar, ale, mustard and Worcestershire, grilled glossy on artisan sourdough.
Per serving£3.80
Total cost£7.60
Time20 min
Ingredients for 2
- Rarebit
- 20 g butter
- 20 g plain flour
- 75 ml brown ale
- 200 g extra-mature cheddar , grated
- 1 tbsp Worcestershire sauce
- 1 tsp English mustard
- 1 egg yolk
- cayenne pepper , to taste
- sea salt and black pepper , to taste
- To serve
- 2 slices artisan sourdough , thick cut
Method
- Melt the butter in a small pan, stir in the flour and cook the roux for a minute.
- Gradually whisk in the ale to make a thick, smooth paste.
- Lower the heat and add the grated cheddar, Worcestershire sauce and mustard, stirring until melted and glossy, then season with cayenne, salt and pepper.
- Cool slightly, then beat in the egg yolk to give a spreadable, shiny mixture.
- Toast the sourdough on both sides and spread the rarebit thickly to the very edges.
- Grill under a high heat for 3 to 4 minutes until bubbling, blistered and burnished, then serve immediately.
Equipment
- grill
- small saucepan
- whisk
- box grater
The three ways, side by side
Budget
Grated cheddar mixed with mustard and milk, grilled on white toast.
Better
Mature cheddar melted with a splash of milk, Worcestershire sauce and egg yolk on sourdough.
Ultimate
A proper roux-based rarebit with extra-mature cheddar, ale, mustard and Worcestershire, grilled glossy on artisan sourdough.
