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Healthy Home Economist / Archives / Recipes / Special Diets / Vegetarian Recipes / Classical Welsh Rarebit Recipe

Classical Welsh Rarebit Recipe

by Sarah Pope / Affiliate Links ✔

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  • Homemade Welsh Rarebit
  • Classic Welsh Rarebit Recipe

welsh rarebit poured over asparagus in a white bowl

My husband is from Australia but both his parents were born and raised in Wales in the UK.

You can imagine his delight then, when I made Welsh Rarebit as a surprise dinner for him a number of years ago.

Welsh Rarebit is of course a traditional Welsh dish although its true roots are all over Britain dating as far back as 1725.

It is a comparable dish to cheese fondue which has its origins in Continental Europe.

A slightly spicy, savory cheese sauce, Welsh Rarebit is traditionally served hot over toast. The British certainly love their toast (tea anyone?) and enjoy serving it up a variety of ways!

Homemade Welsh Rarebit

If you are grain free, you can easily serve Welsh Rarebit over chicken or vegetables instead. See the picture above – it is wonderful on roasted asparagus!

Ladling some Welsh Rarebit sauce over soaked pasta for a healthy mac & cheese type dish is wonderful too.

We like to serve Welsh Rarebit in our home over sourdough bread fried up in pastured lard or coconut oil. The crispiness of the fried sourdough adds much tactile delight to the dish. You can add sliced tomato or bacon over the top of the cheese sauce on toast if you like as well.

The variations are endless!

welsh rarebit, rarebit recipe
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Classic Welsh Rarebit Recipe

This traditional recipe for Welsh Rarebit is comparable to cheese fondue and will please your family and your budget. A truly fast meal made with only whole food ingredients.

Total Time 10 minutes
Author Sarah Pope

Ingredients

  • 1 Tbl butter preferably grassfed
  • 2.5 cups cheddar cheese
  • 1/2 cup heavy cream preferably grassfed, NOT ultrapasteurized
  • 2-3 egg yolks preferably pastured
  • 1/4 tsp sea salt
  • 1/4 tsp dry mustard powder
  • 1 dash cayenne pepper
  • 1 tsp fish sauce optional

Instructions

  1. Melt the butter in a medium sized glass bowl set inside a pan of simmering water. 

  2. Add the cheese and stir until melted. Stir in seasonings. 

  3. Slowly add the cream stirring constantly and continue to stir until the mixture is hot.

  4. Remove the glass bowl from the water. Let cool slightly and beat in the egg yolks. 

  5. Serve ladled over toasted or fried sourdough bread or chicken and vegetables if you are grain free.

  6. Cool. Refrigerate leftovers.

Source:  Adapted from Breakfast, Lunch and Dinner by Sally Fallon Morell, Wise Traditions Conference 2004

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Category: Egg Recipes For Dinner, Low Carb Recipes, Vegetarian Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (20)

  1. Tim

    Oct 28, 2015 at 7:06 pm

    I may only be in 6th grade doing a project but i think Wales is a REALLY COOL PLACE

    Reply
  2. Kim

    Sep 14, 2011 at 6:12 pm

    I think Welsh Rarebit is one of my MOST favorite dishes. Thank you so much for this recipe!!!

    Reply
  3. Amanda

    Sep 12, 2011 at 11:44 pm

    This looks really great. Thanks!

    Reply
  4. Eleanor Bell via Facebook

    Sep 11, 2011 at 4:12 pm

    Sue that would be Buck Rarebit

    Reply
  5. Chris

    Sep 11, 2011 at 3:58 pm

    How do I soak pasta?

    Reply
    • Sarah, TheHealthyHomeEconomist

      Sep 11, 2011 at 4:21 pm

      Hi Chis, soaking pasta is explained in this post:
      https://www.thehealthyhomeeconomist.com/grassfed-beefaroni-real-food-answer-to-chef-boyardee/

  6. Dorsey Clark

    Sep 11, 2011 at 10:39 am

    Can’t wait to try this……… haven’t had it in years and totally forgot about it. How many servings or people or pieces of toast would this recipe do? Thanks

    Reply
    • Sarah, TheHealthyHomeEconomist

      Sep 11, 2011 at 4:22 pm

      It’s really hard to say as it is a sauce and some folks like tons of sauce and others use it more sparingly but it easily serves 3-4.

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