Irish Rarebit
At a Glance
- Prep
- 10 minutes
- Cook
- 10 minutes
- Servings
- 4 slices rarebit
Categories
- Lunch
- Irish
- Easy
Dietary
- Egg-free
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Milk
- Wheat
- Fish.
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This comforting dish combines the richness of cheesy rarebit with the hearty goodness of Irish soda bread. A perfect snack or light meal.
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Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ cup (120 ml) Irish stout beer (e.g., Guinness) or milk
- ½ cup (120 ml) heavy cream
- 1 ½ cups (150 g) sharp Irish cheddar cheese, grated
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 4 slices of fresh or toasted Irish soda bread
- 1 tbsp butter (optional, for spreading)
Instructions
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the stout beer (or milk) and heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens slightly, about 2-3 minutes.
Reduce the heat to low and stir in the grated cheddar cheese, Dijon mustard, Worcestershire sauce, and paprika.
Continue stirring until the cheese melts and the mixture is smooth. Season with salt and black pepper to taste. Remove from heat and keep warm.
If desired, lightly butter the slices of soda bread. Toast them under a broiler or in a toaster oven until golden brown.
Place the toasted soda bread slices on a serving plate.
Generously spoon the warm rarebit sauce over each slice.
Sprinkle a pinch of paprika or chopped chives on top for garnish.
Serve immediately with a side of pickles, a green salad, or even a poached egg for added flair.
