Up for something different this weekend? Perhaps something tastier and more comforting than cheese on toast? Chef Chris Locke, the executive chef at local, farm-to-table Marben Restaurant, shared with us his Welsh Rarebit Sauce recipe!
Welsh Rarebit is an oozy rendition of the classic cheese-and-beer sauce on toast, which uses ingredients that are all available at Marben Market. This 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. Sounds yummy, right! Well, we’re sure it tastes yummy too!
Keep on reading to learn how to make Chef Chris Locke’s Welsh Rarebit Sauce!
Welsh Rarebit Recipe
What You Need (makes 750 ml):
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 – to make cheese on toast or a grilled cheese sandwich
What To Do:
Start by combining the Branston pickle, porter, and milk in a bowl.
Over medium heat, melt the butter in a saucepan and add the flour to make a roux.
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 it in the fridge until you get peckish. It’ll keep for around a month if stored properly.