Why do they call it Welsh Rarebit?
In Welsh it is called Mochyn Du. The recipe is over 2 centuries old and common in Southern and Western England and the rarebit/rabbit part is the cheese sauce that is poured over toasted bread.
Welsh Rarebit origin is a little sketchy, but it is said the dish was a way to highlight the Welsh wheat bread and cheese. Some say that toasted cheese is so popular in Wales that it spread like rabbits, others say only the wealthiest of people could afford to eat rabbit, so they alternative ‘Welsh rarebit’ was born. A much more appetizing name I think and since there is no rabbit in the dish, a more befitting name.
I serve this Welsh Rarebit with a side of Warm Cherry Tomato & Basil Salad.
National Welsh Rarebit Day
Yes, it has a National Day and falls on 3rd September every year. I don’t know why, but there seems to be a National holiday for just about any food and dish, so why not.
A good, hearty grain bread is optimal for this recipe. A bread that can hold up to the weight of the cheese sauce and not turn soggy on you.
Leftover cheese sauce
Sometimes when I make this, I have sauce leftover. It keeps well in a sealed container refrigerated for up to 4 days. Just spread the sauce onto toasted bread and broil until browned, melted and bubbly.
Traditional Welsh Rarebit Recipe – Step by Step
Toast grain bread until browned on both sides.
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Traditional Welsh Rarebit Recipe
A thick slice of grain bread is topped with a savory cheese sauce made from beer, cheese, butter, mustard and broiled to bubbly perfection.
- 4 slices whole grain bread sliced thick
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/3 cup dark ale room temperature
- 3/4 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 8 ounces white cheddar cheese grated
Toast the bread on both sides under broiler or toaster.
To a saucepan, add the butter over medium heat. When the butter is melted and sizzling, whisk in the flour and cook for a minute, stirring.
Slowly whisk in the ale until there are no lumps. Whisk in the Worcestershire sauce and mustard powder. Use a spatula and stir in the cheese until it is completely melted and the sauce is smooth.
Remove from the heat and transfer to a bowl to slightly cool and thicken.
Spread the cheese sauce on all of the slices of bread. Broil until bubbly, browned and melted. Serve immediately