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Welsh Rabbit

A cheese and ale dish from Wales.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Olive and mustard match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,950 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Welsh Rabbit

Ingredients

Directions

Prepare

  1. Melt the cheese in a saucepan.

  2. In a bowl, mix the olive oil, dry mustard, salt, and pepper.

Combine

  1. Add this mixture to the melted cheese.

  2. Stir in the ale until well combined.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Cheese + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,802 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cheese
Melts into the sauce to provide its rich body and savoury flavour.
Olive oil
Adds fat that helps the sauce stay smooth and coat the palate.
Dry mustard
Contributes a sharp, pungent aroma that cuts the richness of the cheese.
Ale
Thins the melted cheese into a pourable sauce and adds malty flavour.

The step that matters

Keep the cheese melting gently. Cheese proteins toughen and separate when overheated, turning the sauce grainy and oily. Low, gentle heat keeps it smooth. Stir the ale in until fully combined so the sauce stays uniform.

Swap the mustard

How well each one fits the dish's main ingredients (cheese, olive, pepper):

  1. Capsicumfits better
  2. Tomatofits better
  3. Mustardthe original
  4. Spinachfits about as well

Fit is the average pairing score against cheese, olive, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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