Ingredients:

  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • ½ cup (120ml) dark ale or beer (Guinness or similar stout works well)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper (optional)
  • 8 ounces (225g) mature cheddar cheese, grated
  • Salt and freshly ground black pepper to taste
  • 4 slices of crusty bread (sourdough, ciabatta, or similar)
  • Optional: Butter, for spreading on toast

Instructions:

  1. Melt butter in the saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a smooth paste (a roux).
  2. Gradually whisk in the ale or beer, ensuring no lumps form. Bring to a simmer, then add Dijon mustard, Worcestershire sauce, and cayenne pepper (if using).
  3. Reduce heat to low. Gradually add the grated cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and thick.
  4. Season the welsh rarebit sauce with salt and pepper to taste. Give it a good swish.
  5. Toast the bread slices until golden brown. Optionally butter them lightly.
  6. Spread the rarebit sauce evenly over the toasted bread. Place the toast on a baking sheet (if using a grill).
  7. Cook under a preheated grill (broiler) for 2-3 minutes, or until the rarebit is bubbling and golden brown. Watch it like a hawk!
  8. Serve immediately and enjoy your Proper Lush Welsh Rarebit!