From a traditional Belgian spread earlier this week to a traditional British spread. Marmite is a paste made of yeast extract, salt, concentrated vegetable juices, and a plethora of B vitamins (including B12). Admittedly, it can be an acquired taste, but it’s one I’ve definitely acquired.
The trick with Marmite, if you’re going to eat it on bread (or toast), is to spread it very very thinly over a layer of margarine. My favorite way to eat it is on toast, with a thin layer of margarine, a thin layer of Marmite, a thin layer of sharp mustard, and a sprinkling of nutritional yeast, popped under the grill for five minutes. Mmmm…
If you find that Marmite as a spread is not your cup of tea, don’t give up entirely on this versatile paste. A small dollop of it can add savory depth to lots of dishes, from gravies to stews. I tend to use it in any recipe that calls for vegetarian “beef” bouillon (which is available in the US but I’ve yet to see here), and it really adds a special “oomph” to dishes!
Marmite is available in most larger supermarkets either in the international section, or near the bouillon and flavor enhancers.