Savory cheddar–mustard sauce over crisp toast, broiled until bubbling

Welsh Rarebit

Name: Welsh Rarebit
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 open-face servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 teaspoon English mustard; 1 teaspoon Worcestershire sauce; 1/2 cup whole milk; 1/2 cup brown ale or porter; 8 oz sharp cheddar cheese, grated; 1 large egg yolk; Kosher salt and black pepper; 4 thick slices sturdy bread (sourdough or country loaf); 2 tablespoons unsalted butter, softened

30 minEasy

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

4 open-face servings

Difficulty

Easy

Cost

Budget

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Welsh Rarebit

Savory cheddar–mustard sauce over crisp toast, broiled until bubbling

A proper Welsh rarebit is not “cheese on toast.” It is a glossy, mustard-sharpened cheddar sauce built on a roux, enriched with ale, then broiled until blistered and deeply savory.

15m

Prep Time

15m

Cook Time

30m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

American Cuisine Breakfast Snack Vegetarian

Marcus Whittaker

June 29, 2021(Updated April 12, 2026)

Rarebit is one of those dishes that sounds humble until you taste a well-made version. The sauce should be thick enough to cling to toast without sliding off, sharp enough to wake you up, and smooth enough to feel luxurious on the first bite. This recipe leans classic: butter and flour as the base, whole milk for body, a good sharp cheddar for backbone, and English mustard plus Worcestershire for depth.

The toast matters too. You want sturdy bread, brushed with butter and toasted crisp before the sauce goes on — otherwise the bottom turns soggy before the top browns. Finish under the broiler until the sauce blisters in spots; watch it closely because it moves from perfect to scorched quickly.

Serve it as a light supper with a bitter green salad, or as a brunch centerpiece with pickles on the side.

Ingredients

Rarebit sauce

2 tablespoons 2 tablespoons unsalted butter
2 tablespoons 2 tablespoons all-purpose flour
1 teaspoon 1 teaspoon English mustard
1 teaspoon 1 teaspoon Worcestershire sauce
0.5 cup 1/2 cup whole milk
0.5 cup 1/2 cup brown ale or porter, room temperature
8 oz 8 oz sharp cheddar cheese, grated, grated
1 1 large egg yolk, yolk only
Kosher salt and black pepper, to taste

Toast

4 slices 4 thick slices sturdy bread (sourdough or country loaf)
2 tablespoons 2 tablespoons unsalted butter, softened, softened

What You'll Need

Equipment

Medium saucepan
Whisk
Sheet pan
Box grater

HeatTool

Test Kitchen Pick

Saucepan

Helpful Tool

Why a dedicated saucepan helps here

Rarebit is a small-volume sauce that can scorch if the pan is too thin or too wide. A modest saucepan gives you even heat and easy whisking room without losing control.

This sauce rewards a pan that heats evenly and cleans up fast.

Makes the roux and cheese melt more predictable
Easier to keep the sauce moving so it stays silky

A good saucepan is one of the most-used tools for cheese sauces, custards, and weeknight pan sauces.

Shop saucepan options for this recipe

Instructions

1
6-8 minutes
Toast the bread: Heat the broiler with a rack 6 inches from the flame. Butter both sides of each bread slice, then toast on a sheet pan until golden and crisp, flipping once. Set aside.
Note:Crisp toast is your insurance against a soggy base.
2
4-5 minutes
Make the sauce: In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook 1-2 minutes until foamy. Whisk in mustard and Worcestershire, then stream in milk while whisking. Stream in ale while whisking. Cook until slightly thickened, 2-3 minutes.
3
Reduce heat to low. Add cheddar a handful at a time, whisking until smooth between additions. Remove from heat, whisk in egg yolk until glossy. Taste and season with salt and pepper.
Note:If the sauce seizes, whisk in a splash more milk off heat.
4
2-4 minutes
Top each toast with an even layer of sauce. Broil until blistered in spots, rotating the pan as needed. Serve immediately.
Note:Do not walk away — rarebit can burn quickly under a broiler.

Serving Suggestions

Ways to Serve This Dish

Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start

Substitutions

Brown aleStout or dark broth + splash of vinegar

Ale adds malt; if omitting alcohol, use broth for body and a teaspoon of sherry vinegar for tang.

Sharp cheddarMature cheddar + small amount of Gruyère

A little Gruyère increases meltiness and complexity.

DepthPantry

Test Kitchen Pick

English Mustard

Helpful Pantry Staple

Why the mustard matters

Rarebit is built on sharp cheddar, but mustard is what keeps the sauce from tasting flat. A strong English-style mustard gives warmth and complexity without needing extra spice.

This is a small ingredient that changes the whole personality of the sauce.

Adds sharp depth behind the cheese
Useful in dressings, marinades, and sandwiches

A jar of English mustard is a smart pantry anchor for British-style savory cooking.

Shop english mustard for this recipe

Tips & Storage

Pro Tips

Grate cheese from the block — pre-shredded cheese often contains anti-caking agents that make sauces grainy.
If the sauce thickens too much while you work, loosen with a tablespoon of warm milk.
For extra heat, add a pinch of cayenne with the mustard.

Storage

Rarebit sauce keeps refrigerated for up to 2 days; reheat gently with a splash of milk before broiling on fresh toast.

Reheating

Warm sauce over low heat, whisking constantly; do not boil after the yolk is added. Toast fresh bread to serve.

Recipe Notes from Our Kitchen

Editor's Note

Hero photograph: Welsh Rarebit.jpg on Wikimedia Commons (see file page for author and license).

Nutrition Facts

Per serving (1 open-face slice) · 4 servings

Calories420

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein18g

Carbohydrates32g

Fat24g

Fiber2g

Sugar4g

Sodium720mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my sauce split?: Heat was too high when melting cheese, or liquid was added too fast to the roux. Melt cheese over low heat and add liquids gradually while whisking.
Is Welsh rarebit the same as cheese toast?: Rarebit is a cooked sauce with roux, mustard, and often ale — more complex than simply melting cheese on bread.

Explore More

More American Recipes More Breakfast More Snack Vegetarian Recipes Stovetop Recipes Oven Recipes

About Marcus Whittaker

Marcus Whittaker is a culinary instructor and recipe writer who specializes in regional comfort food, diaspora cooking, and the stories behind iconic dishes. He spent eight years teaching home cooks in community kitchens and pop-up workshops before joining RecipePool, where he focuses on clear technique, honest substitutions, and recipes that still feel special on a weeknight. Marcus tests every recipe multiple times in a modest home kitchen — the same constraints most readers have — and he is obsessive about timing, seasoning, and the small details that separate a good plate from a great one. When he is not writing, he is hunting down bakeries, noodle shops, and family-run diners that do one thing exceptionally well.

View all recipes →

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Serve it as a light supper with a bitter green salad, or as a brunch centerpiece with pickles on the side.

Instructions

1
6-8 minutes
Toast the bread: Heat the broiler with a rack 6 inches from the flame. Butter both sides of each bread slice, then toast on a sheet pan until golden and crisp, flipping once. Set aside.
Note:Crisp toast is your insurance against a soggy base.
2
4-5 minutes
Make the sauce: In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook 1-2 minutes until foamy. Whisk in mustard and Worcestershire, then stream in milk while whisking. Stream in ale while whisking. Cook until slightly thickened, 2-3 minutes.
3
Reduce heat to low. Add cheddar a handful at a time, whisking until smooth between additions. Remove from heat, whisk in egg yolk until glossy. Taste and season with salt and pepper.
Note:If the sauce seizes, whisk in a splash more milk off heat.
4
2-4 minutes
Top each toast with an even layer of sauce. Broil until blistered in spots, rotating the pan as needed. Serve immediately.
Note:Do not walk away — rarebit can burn quickly under a broiler.

Tips & Storage

Pro Tips

Grate cheese from the block — pre-shredded cheese often contains anti-caking agents that make sauces grainy.
If the sauce thickens too much while you work, loosen with a tablespoon of warm milk.
For extra heat, add a pinch of cayenne with the mustard.

Storage

Rarebit sauce keeps refrigerated for up to 2 days; reheat gently with a splash of milk before broiling on fresh toast.

Reheating

Warm sauce over low heat, whisking constantly; do not boil after the yolk is added. Toast fresh bread to serve.

Frequently Asked Questions

Why did my sauce split?

Heat was too high when melting cheese, or liquid was added too fast to the roux. Melt cheese over low heat and add liquids gradually while whisking.

Is Welsh rarebit the same as cheese toast?

Rarebit is a cooked sauce with roux, mustard, and often ale — more complex than simply melting cheese on bread.

Welsh Rarebit

Welsh Rarebit

Welsh Rarebit