Marmite

Ingredients

The spread

• 1jar of Marmite, or another yeast extract

For toast

• good bread
• salted butter

For a hot drink

• 1 tspyeast extract
• 250 mlboiling water

For cooking

• 1 tspyeast extract, to deepen a stew or gravy

Note

• yeast extract is not made at home; this is a guide to using it

Directions

1. Toast the bread until it is properly golden and still hot. Butter it immediately and generously with salted butter. Let the butter melt fully into the toast.
2. Take a very small amount of Marmite on the tip of a knife. Aim for about a quarter of a teaspoon per slice.
3. Spread it across the melted butter, not directly onto the bread. It should look like a thin brown wash, not a black layer.
4. Stand the jar somewhere warm for a few minutes first. Or dip the knife in hot water and dry it before use. Put a level teaspoon into a mug. Pour on boiling water and stir until it fully dissolves.
5. Taste it and add more water if it is too strong. It is drunk as a savoury hot drink, particularly when unwell.
6. Add it early enough to dissolve completely. Reduce the salt elsewhere in the dish to compensate. Storing it needs almost no care at all.
7. Keep the jar in the cupboard rather than the fridge. The fridge makes it too stiff to spread.

Technique

• Spread it very thinly over melted butter, since a thick layer tastes only of salt.
• It is very high in sodium and its B12 is added rather than naturally present.
• Keep it in the cupboard, as the fridge makes it too stiff to spread.

Substitutions

• Vegemite, which is saltier and less sweet.
• Any yeast extract, though they differ noticeably in flavour.

Variations

• Stirred into a beef stew or gravy for depth.
• Dissolved in boiling water as a savoury drink.
• Spread on toast with cheese and grilled.

History

Made from spent brewer’s yeast at Burton upon Trent from 1902, after Justus von Liebig showed yeast could be concentrated into food.

Frequently asked questions

What is Marmite?

Marmite is a sauce & condiment from United Kingdom: sticky black yeast extract, spread very thinly on buttered toast. Made from spent brewer’s yeast at Burton upon Trent from 1902, after Justus von Liebig showed yeast could be concentrated into food.

How long does Marmite take to make?

Marmite takes 2 min of preparation and 5 min of cooking. The recipe makes notes on using a jar. It is rated easy to make.

What can I substitute in Marmite?

Yes, within limits. Vegemite, which is saltier and less sweet. Any yeast extract, though they differ noticeably in flavour.

What is the most important thing to get right in Marmite?

Keep the jar in the cupboard rather than the fridge. The fridge makes it too stiff to spread.