Marmite is a yeast extract and was originally a by-product of the beer brewing process. It's a thick, sticky, glossy-brown paste that (admittedly) doesn't necessarily look like something you should be putting in your mouth. It has a salty and deeply umami taste that's very similar to the flavor that comes from deglazing a pan!
The classic way to eat marmite is to spread it very thinly on a piece of toast and eat this as a snack. We also like it in sandwiches or grilled cheese.
Even if you're not a fan of straight-up marmite, it can still be a great ingredient to use in cooking! We can use it in many of the same ways we use soy sauce or Worcestershire sauce.
A spoonful adds a savory depth to soups and gravies, and it can be thinned out to be used as a glaze for roasted meats. You can also try whisking marmite into salad dressings, mayo, and dipping sauces.
Are you a fan of marmite and its kin? How do you use it in your kitchen?