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This recipe for classic Welsh Rarebit will please your family and your tastebuds. Comparable to cheese fondue, this truly fast meal is delightful on a cold evening.
My husband is from Australia but both his parents were born and raised in Wales in the UK.
You can imagine his delight when I made Welsh Rarebit as a surprise dinner for him so many years ago.
I adapted the recipe from Sally Fallon Morell’s talk Breakfast, Lunch, and Dinner at the 2004 Wise Traditions Conference.
Welsh Rarebit is of course a traditional dish from Wales 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 in a variety of ways!
Serving Suggestions
If you are grain-free, this dish is lovely served over chicken or vegetables.
Ladling Welsh Rarebit sauce over sprouted or sourdough pasta for a healthy mac & cheese style dish is a creative idea too.
We like to serve Welsh Rarebit in our home over sourdough bread crisped in pastured lard or coconut oil.
Add sliced tomato or bacon over the top of the cheese sauce on toast if you like as well.
The variations are endless!
Classic Welsh Rarebit
This recipe for classic Welsh Rarebit will please your family and your tastebuds. Comparable to cheese fondue, this truly fast meal is delightful on a cold evening.
Ingredients
- 1 Tbsp butter preferably grassfed
- 2 1/2 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
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Melt the butter in a medium sized glass bowl set inside a pan of simmering water.
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Add the cheese and stir until melted. Stir in seasonings.
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Slowly add the cream stirring constantly until the mixture is hot.
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Remove the glass bowl from the water. Let cool for five minutes and then beat in the egg yolks.
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Serve ladled over toasted sourdough bread, pasta, chicken or vegetables.
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Cool. Refrigerate leftovers for up to four days.
We are lactose free (GAPS). Can I use raw milk kefir instead of cream?
I don’t know Eileen. I’m thinking that would change the taste of the dish significantly. Try it and see?
Me too April! LOL!
I make a similar sauce to serve on sourdough with a couple of poached eggs…it is so good!
that looks really good
Yum! That looks good! Isn’t it funny, though, I always thought that dish was rabbit… “rarebit”. Hahaha!
I did too until I made it for the first time and read the recipe and went , “ahhhh, it’s rarebit huh?” LOL
this is one of my old standbys, although I could eat it every night given half a chance.
Bread…ahhhhh! Haha just joking. The sauce looks awesome!
Oh… my…. goodness… =)
Welsh Rarebit – The Healthy Home Economist http://t.co/O1DSNWe #economics #econ
Welsh Rarebit – The Healthy Home Economist http://t.co/Lyqi4bm