Scottish (Or English) Rarebit

Total Time
15mins
Prep 15 mins
Cook 0 mins

We always eat this in the traditional Scottish style--over buttered toast--rather than the English or Welsh versions. Very yummy stuff. For the toast, use about 4 slices of a hearty, whole wheat bread.

Ingredients Nutrition

Directions

  1. Heat the cheese, beer and butter over low heat, stirring, until it melts.
  2. Add mustard and a splash of Worcestershire sauce.
  3. Meanwhile, be toasting bread.
  4. Pour sauce over toast and serve.

Reviews

(3)
Most Helpful

Oh rarebit, oh rarebit where forever art thou? This is the epitome of English preparation. I adored this for so many reasons. One cheese, you must make this with the instructed cheeses, and mixed with the dijon, beer, and butter, is a bit of heaven on a crusty piece of bread! Made this for son#2 because he was hungry and ate 3 servings. (He had just finished a 1/2 marathon). Made for ZWT 6 Zee Zesties 2010

Andi of Longmeadow Farm June 21, 2010

We really liked this. I used an aged English cheddar for the cheese, and a mild beer. A tablespoon of dijon seemed huge when I scooped it out - so I only added 1/2 T. We served over whole wheat toast; the kids and I loved the sauce but not the toast so I really think this deserves a better toast such as a crusty white bread.

appleydapply September 18, 2008

This makes a very rich tasty savoury cheese sauce (albeit a very thick one!)I used newcastle brown ale in the sauce and the taste of it really came through, I wouldn't recommened using lager or a cheap beer as it would detract from the dish. I served mine on plain wholemeal but I think it would be amazing over baked beans or a jacket potato. I did find that a portion of the sauce was too rich and much I think this would better serve three. This is still a keeper though!

PinkCherryBlossom August 31, 2006

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