Welsh rarebit — known simply as "welsh" in northern France, where it is a fixture of the estaminets — rests on three inseparable elements: cheddar, beer and mustard. The mustard is part of the dish itself, bringing the acidity that answers the generosity of the cheese. Moutarde de Meaux® Pommery®, with its whole seeds, stands up perfectly to the heat of the grill.
Serves: 2 • Prep: 10 minutes • Cooking: 20 minutes • Difficulty: easy
Ingredients
2 tablespoons Moutarde de Meaux® Pommery®
300 g grated mature cheddar
150 ml pale or amber ale
2 thick slices of stale country bread
2 slices of cooked ham
1 egg yolk
2 whole eggs to finish (optional)
Freshly ground pepper
Method
The bread. Toast the slices dry on both sides. Toasted, slightly stale bread holds up perfectly beneath the cheese.
The cheese base. In a heavy-bottomed pan, warm the beer over low heat without boiling. Add the grated cheddar in three additions, stirring with a spatula between each.
Bind it. Once the cheese has fully melted and the mixture is smooth, take it off the heat. Whisk in the Moutarde de Meaux® Pommery® and the egg yolk. Pepper generously, the cheddar already bringing the salt.
Assemble. Preheat the oven grill. Place each slice of toast in a small ovenproof dish and lay a slice of ham on top.
Coat. Pour the cheddar mixture over the bread, covering right to the edges. A generous layer is what gives the welsh its character.
Grill. Grill for 8 to 10 minutes, until blistered and browned in patches. Keep an eye on it, as the colour comes quickly at the end.
Serve. Serve blisteringly hot, topped with a fried egg if you like, with chips alongside and a cold beer.
💡 Perfect pairing: A green salad in a sharp vinaigrette made with Pommery® Dijon mustard brings the freshness that balances the cheddar.
Our tips for a perfect welsh
A well-aged cheddar. Twelve months at least: it melts into a creamy texture with a clean, forthright flavour.
Beer just warm. Over low heat, without boiling, it keeps its roundness and the cheese stays smooth.
Day-old bread, toasted dry. It takes up just enough sauce and holds its shape to the last mouthful.
The mustard is part of the recipe. It appears in the original version and brings the balance that makes the dish so enjoyable.
Our welsh rarebit with Moutarde de Meaux® Pommery®
This traditional Welsh rarebit recipe follows the original construction of the northern French estaminets: cheddar, beer and mustard, grilled over country bread. Wholegrain mustard brings the acidity that answers the richness of the cheese. Made at the gates of Meaux by the Chamois family, Moutarde de Meaux® Pommery® gives this homemade welsh its gentle heat and whole seeds. Explore our Pommery® old-fashioned mustards.
