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Margarine is artificial butter from a variety of sources, including corn and vegetable oils.


Margarine comes in Hard Margarine and Soft Margarine and is best for Medium/Low Heat.

Culinary Uses

If you plan to use margarine for baking, check the product and make sure it has a fat content of at least 80% for baking. It is often more economical than butter but with less flavor per ounce.

Uses: Low Heat Sautéing or adding to a Sauté at the last minute.

Margarine’s Fat Breakdown: Depends on whether you are referring to Hard Margarine or Soft Margarine.

Margarine’s Smoke Point: Depends on whether you are referring to Hard Margarine or Soft Margarine.

To Measure Margarine: For Soft Margarine, use a rubber spatula or spoon and pack it into a DRY measuring cup so that the margarine sits level with the graduated line representing the amount you need. For example, for one cup margarine, pack it into the dry measuring cup and level off the cup with a straight edge. For Hard Margarine, which usually comes in stick form, most have the measures printed on the wrapper of each stick.


Since the First Margarine was made in 1869 and was a commercial failure for its inventor, Margarine has become quite popular, even more popular (8.6 pounds a year per person in the U.S.) than butter (4.2 pounds a year per person in the U.S.). Part of the popularity stems from better health and nutrition characteristics for Margarine than for whole butter. Besides fat levels, Margarine’s natural vitamin E content (from its source vegetable oils) is the leading source of vitamin E in the U.S. diet today. The major drawback, if there is one, is that Margarine is not as rich and versatile a fat as butter.

Gluten Free


Low Fat


Low Calorie