Lunch · 20 min · british

Welsh Rarebit

This is the kind of British lunch you’ll make on repeat — mature cheddar and dark ale, 20 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 225 g Mature cheddar
• 0.33 cup Dark ale
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 Egg yolk
• 240 g Sourdough bread
• 2 tbsp Butter

Steps

1. Melt the cheddar with the ale in a saucepan over low heat, stirring, until smooth — low and slow, or the cheese goes grainy.
2. Stir in the mustard, Worcestershire, and a pinch of cayenne. Off the heat, whisk in the egg yolk, which enriches the sauce and helps it set under the grill.
3. Toast the sourdough on both sides and butter it. The toast must be sturdy — thin bread collapses under rarebit.
4. Spread the cheese mixture thickly over the toast, right to the edges.
5. Grill 3 to 4 minutes until bubbling and browned in spots. Serve immediately with a pint of the same ale you cooked with. It’s cheese on toast, elevated to an art form.

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