Traditional Welsh Rarebit

by Sarah Affiliate linksMain Course, RecipesComments: 21

Welsh Rarebit
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.

Welsh Rarebit 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!

If you are grain free, you can easily serve Welsh Rarebit over chicken or vegetables instead.   Ladling some Welsh Rarebit 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 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 for Welsh Rarebit are endless!

Welsh Rarebit


1 Tbl grassfed butter (where to find)
2 1/2 cups grated Cheddar cheese
1/2-3/4 cup heavy cream
2-3 good quality egg yolks
1/4 tsp sea salt
1/4 tsp dry mustard powder
dash of cayenne pepper
1 tsp fish sauce, optional (where to find)


Melt the butter in a medium sized glass bowl set inside a pan of simmering water. Add the cheese and stir until melted. Stir in seasonings. Slowly add the cream stirring constantly and continue to stir until the mixture is hot.

Remove the glass bowl from the water and beat in the egg yolks.   Serve ladled over toasted or fried sourdough bread or chicken and vegetables if you are grain free.

Be sure to refrigerate any leftovers of your Welsh Rarebit creation.

Sarah, The Healthy Home Economist

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

Picture Credit

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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