Is there anything better than British comfort food? If you’ve never tried (or heard of) Welsh Rarebit, then you’re in for a treat. It consists of a delicious cheesy sauce that gets spread on toast and broiled until beautifully melted. This Welsh Rarebit Sauce recipe comes straight from Chef Chris Locke of Toronto’s Marben Restaurant and it’s a true classic. If you’re unsure of where to shop for some of the ingredients, rest assured that they can all be purchased from the Marben Market where you can shop grocery items, ready-made foods, and even booze. This Welsh Rarebit Sauce recipe will make a nice jarful that can be kept in the fridge, spread on toast and broiled, or even in a next-level grilled cheese – the options are endless!
Here’s how to make Chef Chris Locke’s Welsh Rarebit Sauce recipe!
- 50g unsalted butter
- 65g organic light bread flour
- 60g Smooth Branston pickle
- 140g Collective Arts porter
- 454g/1lb aged cheddar, grated
- 40g whole milk
- Sourdough bread – to make cheese on toast or a grilled cheese sandwich
- Start by combining the Branston pickle, porter and milk in a bowl.
- In a saucepan over medium heat, melt the butter and add the flour to make a roux and stir together until smooth.
- Gradually add the liquid to the roux over the heat while whisking. The result should be a smooth paste. Remove the pan from the heat.
- Turn the heat down to low and add the grated cheese. Stir well until all the cheese has melted. Be careful not to have the heat too high or the cheese fat will separate.
- The rarebit is now ready to make a grilled cheese, spread on toast or even toss with macaroni. Alternatively, store it in a container and place in the fridge until you get peckish. It’ll keep for around a month if stored properly.
Photo & Recipe: Chef Chris Locke, Marben Restaurant