"Butter.
I don't care what they tell you they're putting or not putting in your food at your favorite restaurant, chances are, you're eating a ton of butter
In a professional kitchen, it's almost always the first and last thing in the pan. We sauté in a mixture of butter and oil for that nice brown, caramelized color, and we finish nearly every sauce with it (we call this monter au beurre); that's why my sauce tastes richer and creamier and mellower than yours, why it's got that nice, thick, opaque consistency.
Believe me, there's a big crock of softened butter on almost every cook's station, and it's getting a heavy workout.
Margarine? That's not food. I Can't Believe It's Not Butter? I can.
If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you. Even the ltalians--you know, those crafty Tuscans --spout off about getting away from butter, and extol the glories of olive ofil (and it is glorious), pay a surprise"
