Yesterday Mike and I had a little midnight snack! We aren’t really midnight snackers, but I had just finished watching Blue is the Warmest Color and was feeling peckish – there are a lot of spaghetti shots in the movie. Which is very long and very French and very much full of sexy lesbian scenes. It won a Palme D’or in 2013 and is very highly regarded, except on Netflix, where it has a rating of one star. When Mike suggested it I was a little skeptical but was very quickly drawn in. Mike not so much because he fell asleep. The acting was excellent so I recommend it if you like foreignfilms about the exquisite ecstasy of falling in and out of love.
Anyway,when I finished the movie and woke Mike up, we decided we’d have a little bit of fun and shoot a post, casual style. I’ve always wanted to make Welsh rarebit and we magically had all of the ingredients in the fridge, so we went for it! Welsh rarebit, or rabbit, as it’s called sometime, is a classic British dish of melty beer-y cheese on toast. It sounds pretty simple but like most simple things in life, it is absolutely bomb, especially at 2 in the morning. Welsh rarebit is so much more than cheese on toast, especially whenyou use quality ingredients. You need good bread and you defintely need aged cheddar.
Cheesy toast forever!
xoxo steph
Welsh Rarebit Recipe
makes enough sauce for at least 4 slices of toast
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup IPA beer
- 1/4 cup whole milk
- 1 teaspoon dijon
- 1 1/2 cups grated aged cheddar
- freshly ground black pepper
- 1 large egg yolk
- 4 slices lightly buttered sourdough toast, or toast of chioce
slightly adapted fromepicurious
In a small sauce pan, melt the butter over medium heat. When melted, stir in the flour and cook for 1-2 minutes, until completely smooth and incorporated. Whisk together the IPA, milk, and dijon in a liquid measuring cup and slowly incorporate in a thin stream, whisking constantly. Whisk occasionally until the sauce thickens and comes to a gentle simmer. Stir in the cheese until melted and then remove from the heat and whisk in the egg yolk. Taste and season. Pour or spread onto lightly buttered toast of choice. Enjoy immediately!
Notes: We only had IPA in the fridge so we used that – traditionally porter or ale is used. We liked the slight bitterness that the IPA brought to the party. Also, classically dry mustard is used, as well as a bit of Worcestershire. If, like us, you aren’t going to finish all the sauce, pop it in the fridge and later on, when you’re hungry, either heat it up over low heat or spread it on toast and then broil it for extra delicious rarebit!
19 Comments
Sammie says:
April 12, 2017 at 1:49 am
I feel ashamed, in that I’m British and I love Welsh Rarebit. Yet, I haven’t ever made it! I’ll blame my grill and the fact that it is broken! As soon as my oven is replaced this will be the first snack that’ll get made in it. Your photos are fab and really capture the late night munching vibe.
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Benny says:
April 12, 2017 at 8:04 am
I love the fact that you did this post spur of the moment because you were snackish!
“Wake up honey, we’re having beer and cheese toast”
That’s the best thing ever.
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Rick Campanalie says:
April 12, 2017 at 1:25 pm
I too have always wanted to make this dish, now I must.
Rick
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Maria says:
April 12, 2017 at 4:32 pm
I’ve never heard of such a thing!! But this looks amazing. Anything hollandaise-sauce-ish sounds ah-mazing on toast!
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Veronica says:
April 13, 2017 at 9:33 am
How amazing would this be as an egg in the hole
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Stephanie says:
April 13, 2017 at 12:39 pm
i forgot! that’s what happens when you make midnight snacks i guess lol. it’s in the notes but since i didn’t use any i didn’t want to put it in the recipe ;)
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April 23, 2017 at 7:40 pm
You saucy minx – Blue is the warmest colour!! It’s been on my Netflix list but haven’t watched it yet … um is that last shot of the sensual half-pear a reference to the movie?? :P MIKE YOU FELL ASLEEP!! I have never had, nor made, Welsh rarebit but I saw April Bloomfield make it on Mind of a Chef and stored it in my mind to make it… this looks so good and seems like the perfect late night snack! Hehe. Cute you guys made this so late at night … xo
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Omnivore says:
April 25, 2020 at 7:41 am
First dish we learned to make back when “home economics” was still taught in school (definitely telling my age here). However, in my opinion without Worcestershire sauce and a dash (to taste) of cayenne it is too bland. We served it in toast cups made by pressing crustless bread into muffin tins and baking until light brown. I just made regular toast when I served it at home.
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Monica Bonnem says:
April 26, 2020 at 7:37 am
What can be substituted for the beer? I don’t always have beer on hand and there obviously must be the same amount of liquid in the recipe? Thank you.
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Stephanie says:
April 26, 2020 at 10:51 am
hi monica,
you can use more milk or you can sub some sort of stock, like chicken or veggie :)Reply
Dee says:
November 23, 2022 at 3:29 pm
I have used apple juice before
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L says:
July 21, 2020 at 1:46 pm
When I was a child, I had it poured over a hamburger. It was awesome! I used to order it every time my mother and I ate out after shopping.Reply
Stephanie says:
July 22, 2020 at 10:38 am
oooh rarebit sauce on a burger? i’m in!
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Berenice says:
May 4, 2022 at 11:20 am
After watching Blue Is the Warmest Color, the last thing on my mind would be food! LOL thanks for the recipe.
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Peter says:
November 18, 2022 at 11:52 am
Is the old wise tail about Welsh Rarebit true? That you have wild dreams after you eat it? Let me know.
PS
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Dee says:
November 23, 2022 at 3:28 pm
Nope!!!! But I didn’t home make mine Stauffers very very good, but they stop making it very very sad 😔
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