The Ultimate Welsh Rarebit Recipe
The Ultimate Welsh Rarebit Recipe which you can easily make at home.
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The Ultimate Welsh Rarebit Recipe
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The Ultimate Welsh Rarebit Recipe:
50 g butter
50 g flour
1 can of beer
300 g mature cheddar cheese
2 tsp of Dijon mustard
2 tsp of Worcestershire sauce
Country Bread or Sourdough
Salt and Pepper
First, we need to make a luxurious and indulgent cheese sauce. To start melt your butter in a pan, as soon as it starts to bubble add your flour and mix well. It will turn to a paste, allow this to cook for 1 min to cook out that raw flour. The butter and flour mixture is called a roux, if we added milk to it becomes a bechamel or white sauce, if we added chicken stock it would be a velouté, IF WE ADDED BEER it would be awesome!
So that’s what we’re doing…we’re adding beer!
Make sure your beer isn’t fresh out of the fridge and cold, in fact, if you can be bothered to warm it up a little, it helps with the emulsification – what? It will make the sauce smoother.
Pour your beer in bit by bit stirring constantly, as the flour, butter and beer combine it will start to thicken, then add more beer and so on and so on.
Add your mustard, Dijon or English will do…
Add the Worcestershire sauce which is there to give this whole thing a BIG UMAMI kick up the backside!!
Dump in your cheese and let this melt. I like a big rich mature cheddar for this, I love the funkiness…this whole thing is a massive umami flavour bomb!
What’s Umami? It’s a flavour…there are 5 flavours that your tongue can taste: sweet, salty, sour, bitter and umami. Umami is like that funky big savoury meaty flavour you get from cheese, mushrooms, beef, soy sauce…
Slice up some country-style bread, you can use sourdough here. If all you have is white sliced bread that’s also fine, use whatever you have...
Butter the bread and place it under your grill just until it’s a little toasty.
Then smear your gorgeous cheese sauce on the bread, be generous – we have no time and space for skimping on cheese sauce in this house. Season with salt and pepper.
Put this back under your grill until it’s nice and brown and bubbling.
Get a fancy plate, add a few extra dashes of Worcestershire sauce, cut up some fresh parsley and boom…
Enjoy and don't forget to subscribe.
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How to make the perfect Welsh Rarebit
Head Chef Ross Whitmill gives us some tips on how to make the perfect Welsh Rarebit. The video was filmed at The James Figg Pub in Thame, where the menu is traditional, the food is straight forward, but the quality is right. All their chicken and eggs are free-range, their ham comes from outdoor-reared pigs and is roasted themselves, and their pies are sourced from their neighboring butcher, Newitt and Sons. Good honest food in a great British pub, what more could you ask for?
Welsh Rarebit (not ????) #shorts
Ingredients
- 2 pieces thick-cut sourdough
- 25g unsalted butter
- 25g flour
- 120ml brown ale
- 150g mature cheddar cheese, grated
- 1 tbsp Dijon mustard
- Worcestershire sauce to finish
Method
1. Melt the unsalted butter in a saucepan over medium heat. Then add the flour and whisk to combine.
2. Gradually pour the brown ale into the mixture while whisking constantly. Add the grated mature cheddar cheese and Dijon mustard, and stir until the cheese has melted and the mixture is smooth. Check for salt and add if needed.
3. Toast your thick-cut sourdough on one side under a grill and top with the cheese mixture on the untoasted side.
4. Place under the grill until golden brown and bubbly.
5. Then finish with Worcestershire and enjoy!
Welsh Rabbit (Welsh Rarebit)
This British tavern-fare dates back to the 18th century. The ingredients I used are listed below. Thank you for watching.
My website:
Welsh Rabbit
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Grinds of black pepper to taste
1/4 teaspoon dry mustard -- or more, to taste
1/4 teaspoon Worcestershire sauce (or more, to taste)
1 cup hot milk or half-and-half
1/2 cup pale ale OR white wine
2 cups shredded Cheddar cheese
4 slices crusty bread, toasted
Penny's Welsh Rarebit Recipe...Fit for a Queen!! | The Recipe Hunters in Wales
Penny from the Culinary Cottage teaches us how to make her Welsh Rarebit Recipe. Welsh Rarebit, formerly spelled rabbit, has nothing to do with the furry animal. The rarebit is a classic Welsh finger food consisting of a cheese infused roux sauce (flour and butter sauce) on toast. In addition to cheese Penny's version infuses the roux with a real ale, mustard, and cayenne pepper. In simpler terms, the Rarebit is a gourmet version of melted cheese on toast. This favorite dish of many Welsh will have you questioning your grilled cheese sandwiches. Penny's advice is to make sure your smear the topping on every last inch of your toast almost to encourage a spill over. And of course to eat the rarebit with your hands!
For the full recipe visit thereceiphunters.com/welshrarebit
Thanks to Penny for making us feel at home in the Culinary Cottage ( and for teaching us your recipes!
Thanks to Visit Wales (visitwales.com) for making this film and series possible.
Music Credit:
Thanks to the talented musicians Oliver Wilson - Dickson (song: Hela'r Swarnog) and Oliver Wilson-Dickson with The Devil's Violin (song: Hen Ferchetan) for lending us their music in this film and to Blanche Rowen of Traddodiadau Cerdd Cymru/Music Traditions Wales for helping us with us music research!
AND thank you to all of the incredible Welsh people who opened their hearts and homes to us along our journey. We love you Wales.