The Forktionary Angle

Definition

A butter substitute made from vegetable oils that have not undergone hydrogenation, resulting in a product with reduced trans fats.

Sensory Profile

TasteMild, Buttery (imitation)

TextureSmooth, Creamy, Melts

AromaMild, Oily

AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tbsp (14g)

Calories720 kcal

Total Fat80 g

Saturated Fat10 g

Trans Fat0 g

Cholesterol0 mg

Protein0 g

Total Carbohydrate0 g

Dietary Fiber0 g

Total Sugars0 g

Calcium0 mg

Iron0 mg

Potassium0 mg

Chef’s Secret

When substituting non-hydrogenated margarine for butter in baking, ensure the margarine is at the correct temperature (softened or melted) as specified in the recipe for best results.

Substitutions

Best Match

Butter

1:1

Offers a rich, natural dairy flavor and similar fat content, suitable for most uses.

Coconut Oil

1:1

A plant-based alternative with a distinct flavor, firm when cold, liquid when warm; good for baking.

Shortening (vegetable)

1:1

Provides similar fat and texture for baking, but generally lacks flavor. Ensure it's non-hydrogenated.

Olive Oil

1:1 (liquid)

Best for sautéing or dressing, not ideal for baking where solid fat is needed, alters texture.

Buying Guide

Check labels for non-hydrogenated" and "0g Trans Fat." Look for brands using blends of healthier vegetable oils like sunflower or canola."

Flavor Pairings

Baking (cookies cakes) sautéing spreading on toast making sauces (roux) greasing pans.

Non Hydrogenated Margarine

Sourcing & Taxonomy