Marmite is a dark brown paste made from yeast extract. The spread is sticky and has a distinctive, strong aroma. Marmite is a very salty food, first created in the United Kingdom in 1902. It is usually sold in small glass jars, although a squeezable package was offered in 2006 for use in recipes. Marmite can also be found in New Zealand and South Africa, but it is most popular in Britain. People tend to have a love/hate relationship with the spread; some love Marmite while others can't stand the taste.
Spread
The main use of Marmite is as a spread on toast or sandwiches. Because Marmite has a very strong flavor, you don't need to use very much. Spread Marmite thinly on toast, hot buttered crumpets or crackers. Many British natives prefer to butter their toast first, then add Marmite. For sandwiches, think of Marmite like mustard: A little goes a long way. Marmite and tuna fish sandwiches pair well, as does a cheese sandwich made with rye toast, Marmite and sharp cheddar cheese.
Flavoring
Use Marmite as a flavoring in soups, casseroles or other savory dishes. Add 2 tsp. to soup recipes and about 1 tsp. to casseroles. Add enough to other dishes to fit your particular taste. Remember that Marmite is salty and has a strong flavor, so use it sparingly in recipes.
Drinks
Many use Marmite as a drink ingredient. Try adding a teaspoon of Marmite to a mug filled with hot water. You can also make the Heroic Bloodshed, a cocktail similar to a Bloody Mary, using Marmite. Fill a pint glass with ice and add 1 oz. vodka. Mix ½ cup of tomato juice with ½ tsp. Marmite. Mix the combination thoroughly before adding it to the glass of vodka and ice.
Desserts
A celebrity chef, Gary Rhodes, created a dessert in August 2006 using Marmite that was quite a hit at his London restaurant. Recreate the dessert for yourself with a scoop of coffee ice cream topped with chocolate sauce and a dab of Marmite.
Tags: Marmite very, strong flavor, using Marmite