Irish Rarebit
Ever had one of those days? You’re tired, hungry, and just want something warm and comforting.
You could make a grilled cheese, but you want something a little more special. Something with a kick.
This is where Irish Rarebit comes in. It’s like the king of all cheese toasts. It’s cheesy, savory, and so easy to make, you’ll wonder why you haven’t made it sooner.
The Ultimate Irish Rarebit
This isn’t just cheese on bread. It’s a rich, creamy cheese sauce made with sharp cheddar and a good Irish stout.
Poured over thick, toasted bread and broiled until it’s bubbly and golden brown.
It’s the perfect simple meal for a chilly night.
What You’ll Need
- Unsalted Butter: 2 tablespoons
- All-Purpose Flour: 2 tablespoons
- Irish Stout Beer: 1/2 cup (like Guinness)
- Sharp Irish Cheddar Cheese: 8 ounces, freshly grated
- Dijon Mustard: 1 teaspoon
- Worcestershire Sauce: 1 teaspoon
- Cayenne Pepper: A small pinch
- Thick-Sliced Bread: 4 slices (sourdough or rye works great)
- Fresh Chives: For garnish (optional)
Tools Required
- Small saucepan
- Whisk
- Cheese grater
- Baking sheet
- Measuring cups and spoons
How to Make Irish Rarebit
Step 1: Melt the butter in your saucepan over medium heat. Whisk in the flour and cook for about one minute, stirring constantly. This little paste is called a roux.
Step 2: Slowly pour in the stout, whisking the whole time to get rid of any lumps. Keep cooking and stirring until the mixture thickens up a bit.
Step 3: Turn the heat down to low. Add the grated cheddar cheese a little at a time. Stir gently until all the cheese is melted and the sauce is smooth.
Step 4: Take the pan off the heat. Stir in the Dijon mustard, Worcestershire sauce, and the pinch of cayenne pepper.
Step 5: Turn on your oven’s broiler. Place your bread slices on a baking sheet and toast them lightly on both sides.
Step 6: Spoon a generous amount of the cheese sauce over each slice of toast, spreading it to the edges.
Step 7: Place the baking sheet under the broiler for 1-2 minutes. Watch it very closely. You want the top to be bubbly and starting to turn golden brown.
Step 8: Carefully remove from the oven, let it cool for a minute, then sprinkle with chives if you’re using them. Serve right away.
Pro Tips from My Kitchen
After making this hundreds of times, I’ve learned a few things.
- Grate Your Own Cheese: Bagged shredded cheese has stuff in it to stop it from clumping. That stuff can make your sauce grainy. A block of cheese and a grater is your best friend here.
- Don’t Boil the Cheese: Once the cheese goes in, keep the heat low. If the sauce boils, the cheese can get oily and separate. We want smooth and creamy.
- Use Good, Sturdy Bread: This sauce is thick and heavy. A thin slice of sandwich bread will just get soggy and fall apart. Use something that can handle the weight.
Swaps and Fun Twists
Don’t have everything on the list? No problem. Cooking is all about making things work for you.
| Ingredient | Easy Swap |
|---|---|
| Irish Stout | Milk or non-alc beer |
| Sharp Cheddar | Gruyère or Monterey Jack |
| All-Purpose Flour | Gluten-free flour blend |
| Dijon Mustard | Dry mustard powder |
Want to change it up?
- Add Bacon: Crumble some crispy bacon on top before broiling.
- Put an Egg on It: A fried or poached egg on top makes this a full meal.
- Add some Veggies: Sautéed onions or mushrooms in the sauce are great.
Make-Ahead and Storage
You can make the cheese sauce up to 2 days ahead of time. Store it in an airtight container in the fridge.
When you’re ready to eat, gently reheat the sauce in a saucepan over low heat. You might need to add a splash of milk to thin it out.
Got leftovers? Store the sauce and toast in separate containers in the fridge for up to 3 days. Reheat the sauce gently and pour it over freshly toasted bread for the best results.
Healthier Choices and Meal Ideas
This is a comfort food, for sure. But you can make a few tweaks.
| Dietary Need | Suggested Swap |
|---|---|
| Gluten-Free | Use GF flour and your favorite GF bread. |
| Alcohol-Free | Replace the stout with an equal amount of milk. |
| Lower-Fat | Use a reduced-fat sharp cheddar cheese. |
This dish is pretty rich, so it pairs well with simple things.
- A simple green salad with a light vinaigrette.
- A bowl of tomato soup.
- Some steamed green beans or asparagus.
Frequently Asked Questions
Q1. My cheese sauce is lumpy. What did I do wrong?
Ans: This usually happens for two reasons. You might have added the cheese when the sauce was too hot, which can make it curdle. Or, you used pre-shredded cheese. Always use low heat and grate your own cheese.
Q2. Is this the same as Welsh Rarebit?
Ans: They are very similar! The main difference is that Irish Rarebit traditionally uses an Irish stout and Irish cheddar, giving it a distinct flavor.
Q3. Can I freeze the cheese sauce?
Ans: I wouldn’t recommend it. Dairy-based sauces can separate and get a weird texture when you thaw them. It’s best to make it fresh or store it in the fridge for a couple of days.
Wrapping Up
This Irish Rarebit is more than just a recipe. It’s a warm hug on a plate.
It’s proof that simple ingredients can make something really special. I hope you give it a try.
Let me know how it turns out in the comments below. I’d love to hear about any fun twists you add to it
