From the heartiest of soups to the most indulgent of breakfasts, far too many traditional recipes still demand large amounts of butter. But all that buttering up is not always good for your health. So is margarine really a good butter substitute for cooking? The simple answer to this is, yes! When you start using margarine for cooking, you’ll quickly reduce the amount of saturated fat compared to butter, without compromising on that all-important taste. This is because margarines are made from high-quality natural plant oils which are great sources of Omega 3 and 6. Unlike butter, the oils in these do not raise your cholesterol level, and contain only sensible amounts of salt. So it’s good news all round!

Butterless cooking made easy

If you normally use vegetable oil, you know how hard it is to figure out when it’s hot enough to start cooking. Most cooks risk putting their hand over the pan or wait until it starts spitting. If you drop your food in the pan too early, it will take in too much oil and possibly get spoiled. And if you fry your onions or meat too late, you’ll have to sidestep the hot spittle from the pan. 

By using margarine as a substitute for butter or oil, you can say goodbye to all of the culinary niggles above. Liquid margarine is normally cloudy, but when it reaches the right temperature it becomes translucent. And, unlike butter and oil, it won’t spit at you. That, plus all its health benefits, makes margarine an absolute winner in our books and a great butter substitute for cooking.

Try margarine’s goodness every day

Whether you wish to fry, roast, sauté or grill, switching from butter to using margarine for cooking means you’ll automatically reduce the saturated fat in your daily diet. And that goes for breakfast, lunch and dinner.

For breakfast, you can treat your family with delicious American Pancakes with Fruits and Honey – just Google the recipe on the Stork website. Prepared with margarine, these are decadent and delicious. Or if you prefer something a little more traditional, why not use margarine to make scrambled eggs on toast? Whisked and stirred with margarine goodness, your scrambled eggs will be lighter and fluffier than ever.

If soup is on your lunch or dinner menu, then you’ll love this. Because if you pair the craving for soup with your cooking-with-margarine skills, you’ll dish up something so delicious that soup could just become a new family favourite. Try a margarine-infused Chicken And Leek Soup for a twist on the classic, or a hearty Cod Chowder that’s anything but traditional. And for the garlic lovers amongst us, there’s a true gift from the culinary gods: Creamy Mushroom-Roasted Garlic Soup. Bon appétit!