Margarine

Margarine is a plant-based fat made primarily from hydrogenated or partially hydrogenated vegetable oils, such as sunflower, palm, or rapeseed oil. It was created in the 19th century as a cheaper alternative to butter and today comes in many varieties, for frying, baking, and as a spread. In the kitchen, it is used wherever butter would otherwise be used: on bread, in doughs, sauces, or for frying. It has a neutral to slightly buttery flavor and good spreadability even when cold. Compared to butter, it contains less saturated fat, although quality varies depending on the type and processing method.