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Marmite Arrowroot

A thickened Marmite sauce made with arrowroot paste and milk or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Arrowroot and milk work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 817 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Marmite Arrowroot

Ingredients

Directions

  1. Mix the arrowroot with 1 tablespoon of cold milk or water to form a paste.

  2. Boil the remaining milk or water and dissolve the Marmite in it.

  3. Add the hot liquid to the paste, stir, and boil gently for about 8 minutes.

  4. Season with salt to taste and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Arrowroot + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together817 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Arrowroot
Thickens the liquid into a smooth, glossy sauce when heated with it.
Marmite (in the method)
Adds a savoury, salty depth of flavour to the liquid.

The step that matters

Mix the arrowroot into a paste with cold liquid first. Arrowroot clumps if added to hot liquid dry or unmixed. A smooth cold paste disperses evenly, so the thickener gels into a lump-free mixture when the hot liquid is added.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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