Real Welsh Rarebit Recipe

Butter: Adds richness and helps create the base for the sauce.

Flour: Used to thicken the sauce by forming a roux with the butter.

Milk: Provides the liquid base for the cheese sauce, making it creamy and smooth.

Sharp cheddar cheese: The main flavor component, giving the sauce its cheesy goodness.

Worcestershire sauce: Adds a tangy, umami flavor that enhances the overall taste.

Dijon mustard: Brings a subtle heat and depth to the sauce.

Bread: The vehicle for the delicious cheese sauce, best when toasted to a golden brown.

When making the roux, ensure you cook it for the full 1-2 minutes to eliminate any raw flour taste. Gradually adding the milk while whisking continuously will help prevent lumps, resulting in a smooth and creamy sauce.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and has a similar fat content.

• flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour, though you may need to use less of it.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that won't alter the flavor significantly.

• sharp cheddar cheese - Substitute with gruyere cheese: Gruyere has a similar melting quality and a rich, nutty flavor that complements the dish well.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though you may want to add a bit of vinegar and sugar to mimic the complexity of worcestershire sauce.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in place of dijon, though it has a milder flavor and less complexity.

• bread - Substitute with gluten-free bread: Gluten-free bread is a suitable alternative for those with gluten intolerance or celiac disease.

• Allow the cheese sauce to cool completely before storing. This prevents condensation, which can make the sauce watery.

• Transfer the cooled cheese sauce to an airtight container. Make sure the container is sealed tightly to maintain freshness.

• Store the cheese sauce in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to avoid separation.

• If you plan to freeze the cheese sauce, pour it into a freezer-safe container, leaving some space at the top for expansion. Seal the container tightly.

• Label the container with the date to keep track of its freshness. The cheese sauce can be frozen for up to 2 months.

• To reheat frozen cheese sauce, thaw it in the refrigerator overnight. Once thawed, reheat it on the stove over low heat, stirring continuously until smooth.

• For the toasted bread, it's best to toast it fresh. However, if you need to store it, place the slices in a resealable plastic bag or an airtight container. Keep them at room temperature for up to 2 days.

• To freeze toasted bread, wrap each slice individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be frozen for up to 1 month.

• When ready to serve, reheat the toasted bread in a toaster or oven until crispy. Pour the reheated cheese sauce over the toasted bread and enjoy immediately.

• Preheat your oven to 350°F (175°C). Place the leftover Welsh rarebit on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes or until the cheese sauce is bubbly and the bread is warmed through.

• For a quicker method, use a microwave. Place the Welsh rarebit on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispier texture, use a toaster oven. Set it to 350°F (175°C) and place the Welsh rarebit directly on the rack or a baking sheet. Heat for 8-10 minutes until the cheese sauce is bubbly and the bread is crispy.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the Welsh rarebit in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the cheese sauce is melted and the bread is warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Welsh rarebit in the basket and heat for 5-7 minutes, or until the cheese sauce is bubbly and the bread is crispy.

• Saucepan: Use this to melt the butter and cook the roux, as well as to prepare the cheese sauce.

• Whisk: Essential for combining the flour and butter to form a smooth roux and for incorporating the milk without lumps.

• Measuring spoons: Use these to measure out the butter, flour, Worcestershire sauce, and Dijon mustard accurately.

• Measuring cup: Necessary for measuring the milk and grated cheese.

• Grater: Use this to grate the sharp cheddar cheese.

• Toaster: Toast the bread slices to the desired level of crispiness.

• Spatula: Handy for stirring the cheese sauce until it is smooth and well combined.

• Cutting board: Provides a stable surface for grating cheese and preparing other ingredients.

• Knife: Useful for cutting the cheese into smaller chunks before grating, if needed.

• Serving plate: Place the toasted bread slices on this before pouring over the cheese sauce.

Pre-grate the cheese: Save time by grating the cheese in advance and storing it in an airtight container in the fridge.

Use pre-toasted bread: Toast the bread ahead of time and keep it in a warm oven until ready to use.

Measure ingredients beforehand: Have all ingredients measured and ready to go before you start cooking.

Make the roux in bulk: Prepare a larger batch of roux and store it in the fridge for future use.

Microwave the milk: Warm the milk in the microwave before adding it to the roux to speed up the thickening process.