Welsh Rabbit (Rarebit)

Welsh Rabbit (Rarebit)

12 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  TARENELLA

“This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast.”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
  2. Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.

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Reviews (12)

Rate This Recipe


I made this as a fondue (added a little more cheese and some flour to thicken it) and had English muffin pieces as dippers. It's a keeper!



Very good, like I remember my parents making when I was a kid. I made it in my fondue pot. Served it with toast, bacon and some sliced tomatoes.



Used it as a sauce over broccoli - I've never had such rave reviews and so much broccoli eaten!

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 537 cal
  • 27%
  • Fat
  • 44.6 g
  • 69%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 30 g
  • 60%
  • Cholesterol
  • 187 mg
  • 62%
  • Sodium
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet



previous recipe:

Real Welsh Rarebit


next recipe:

Easy Welsh Rarebit