Welsh rabbit, often called Welsh rarebit, has a secret — there’s no rabbit involved. Instead, this century-old dish gained the name “Welsh rabbit” as cheese was sometimes considered a protein substitute for Welsh people who were not allowed to hunt rabbits.
This dish is a British twist on the classic, open-faced grilled cheese sandwich, and it consists of toasted bread with a gooey cheese sauce poured over it. However, in addition to cheese, it features a bit of mustard, Worcestershire sauce and a pickle on the side for flavor. You can enjoy Welsh rarebit on its own or with a bowl of your favorite soup, but you can also pair it with eggs and tomatoes and have it for breakfast.
30min to prepare serves 8
- 16 slices of bread
- 3 tablespoon unsalted butter
- 1 tablespoon flour
- 1/2 cup porter or ale
- 1/4 cup whole milk
- 1 teaspoon dry mustard
- 1/8 teaspoon black pepper
- 2 splashes Worcestershire sauce
- 6 ounces extra sharp cheddar, grated
- 1 egg yolk
- 16 small pickles or gherkins
- Melt the butter in a sauce pan over medium heat, and whisk in the flour. Add the liquid (ale and milk) while continuing to whisk until smooth.
- Add dry mustard, black pepper and Worcestershire sauce. Stir in the grated cheese.
- Let the cheese mixture cool.
- Pour the cheese mixture in a food processor, and add the egg yolk. Process until bumps are gone.
- Use the desired amount of sauce in the following step, and save the rest in fridge to use on smoked haddock or anything that wants a cheesy addition.
- Toast one side of each piece of bread under the broiler or in a toaster oven. Scoop on the Welsh rabbit sauce, and place the toast and sauce under the broiler until the sauce bubbles and the edges of the bread look toasted.
- Add a small pickle or gherkin on the side.
Recipe adapted from Epicurious