February 27, 2017

can't believe it's not butter

It was French chemist Hippolyte Mège-Mouriès who came up with the idea of churning beef fat with skim milk to create the original imitation spread. Though his recipe was the first margarine on the market, the new product didn’t catch on until a dye was added to change the white spread to the familiar pale yellow color we associate with butter.

Today, most margarines derive from vegetable oils; but, in honor of wastED London (and in service of our bread course), the brilliant Grant Harrington of Butter Culture reimagined the 19th-century recipe. Call it margarine, or just call it bloody delicious.