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Industrial Margarine Recipe

Global · Condiment · 25 min total

A simple homemade version of industrial margarine, using vegetable oils and emulsifiers for a spreadable, butter-like texture.

Ingredients

• 1 cup soybean oil (or other vegetable oil)
• 1/2 cup water
• 1/4 cup palm oil (or coconut oil, melted)
• 2 teaspoons soy lecithin granules
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric (for color, optional)
• 1/4 teaspoon beta-carotene (for color, optional)
• 1/4 teaspoon vitamin A palmitate (optional, for fortification)
• 1/4 teaspoon vitamin D2 (optional, for fortification)

Instructions

1. In a small saucepan, combine the water, salt, turmeric, and beta-carotene. Heat gently until warm (about 100°F / 38°C), stirring to dissolve. Remove from heat.
2. In a blender, combine the soybean oil, palm oil, and soy lecithin. Blend on low speed for 30 seconds.
3. With the blender running on low, slowly drizzle in the warm water mixture. Continue blending for 1-2 minutes until emulsified and creamy.
4. Pour the mixture into a container and refrigerate for at least 2 hours to solidify.
5. Once set, stir well to incorporate any separated liquid, then transfer to a storage container. Keep refrigerated.

Tips

• Use within 2 weeks, or freeze for up to 3 months.
• For a firmer margarine, increase palm oil to 1/3 cup and decrease soybean oil to 3/4 cup.
• Add optional vitamins for a fortified version similar to commercial margarine.

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