Marmite Butter
Ingredients
Directions
Take a plate and add fresh butter.
Use a palette knife or spoon handle to work the butter until soft.
Gradually add Marmite to the butter, mixing until you achieve a soft nut-brown paste.
In cold weather, warm the plate and knife before starting.
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
What each ingredient does
- Fresh butter
- Provides fat that carries flavour and gives the spread a smooth, rich texture.
- Marmite
- Adds a salty, savoury flavour and the dark brown colour of the paste.
The step that matters
Gradually add Marmite and work it in. Butter softens into a smooth, workable fat only at room temperature. Cold butter stays firm and resists blending. Adding Marmite a little at a time lets it spread evenly through the fat, avoiding dark streaks and uneven saltiness.
“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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