Welsh Rarebit Iii

Welsh rarebit is essentially a savory cheese sauce with attitude. Sharp cheddar melted into beer with eggs, dry mustard, Worcestershire, and a dash of hot sauce, then beaten smooth and spooned over toast. This version adds ham triangles under the sauce, which turns a snack into a proper meal.

The microwave method here is surprisingly effective. Stirring every minute as the cheese melts gives you an even, smooth sauce without the risk of scorching that comes with stovetop cooking. The eggs thicken the mixture as it heats, turning it from a loose cheese soup into something that clings to the toast without running off.

Beating the finished sauce with a rotary beater or mixer after it’s melted is the step that makes this silky instead of stringy. Melted cheddar can pull into long, gooey strands, but a good beating breaks those protein chains and creates a smooth, pourable consistency.

Chef Tips

• Use a sharp or extra-sharp cheddar. Mild cheddar doesn’t have enough flavor to stand up to the beer and mustard.
• Room temperature eggs blend more smoothly into the cheese. Cold eggs can cause the sauce to seize.
• Choose a beer you’d actually drink. A pale ale or lager works well. Dark stouts can overpower the cheese.
• Serve immediately. Welsh rarebit thickens and becomes difficult to spoon as it cools.

Variations

• Classic vegetarian: Skip the ham and serve over thick-cut sourdough toast for a traditional approach.
• Broiler finish: Spoon the rarebit over toast, skip the ham, and run it under the broiler until bubbly and spotted brown.