Perfect Pairings & Recipes for
Margarine

Analysing hundreds of thousands of recipes uncovers margarine's optimal flavour pairings.

Margarine is marked by the unmistakable flavour of butter and lactic acid, but beneath its bitter surface lies a nuanced symphony of subtle flavour notes: oleic acid, animal fat, and even hints of butyric acid, giving it remarkable depth. The key to a beautiful combination lies in knowing how these accents interact and harmonise.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our findings reveal, for instance, how sugar's saccharine tones can lift margarine, or how instant coffee's javaine notes create an unexpectedly harmonious bridge with the rich creaminess.

An ingredient's flavour comes from its core characteristics, like vegetal, nectarous, and acidic, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.

Unlocking Flavour Combinations

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Buttery Notes

Our analysis shows that the flavour of butter is strongly associated with the flavour of coffee. This suggests we should look for ingredients with a coffee-like flavour, such as instant coffee, when pairing with the buttery aroma accents of margarine.

The recipe below provides inspiration for pairing margarine with instant coffee.

Harmonious Flavours Of Margarine

Just as our analysis shows that butter and plum-like flavours combine harmoniously, we can identify the full profile of flavours that harmonise with each of the notes present in margarine. For instance, the lactic acid notes of margarine are strongly associated with cocoa and hazelnut notes.

The aroma accents complementing the various accents of margarine can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of sugar offers many of the aromas complementary to margarine, including sugary and honey accents. Because the flavour profile of sugar has many of the of the features that are complementary to margarine, they are likely to pair very well together.

The chart above shows the unique profile of sugar across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with margarine.

Recipes That Pair Margarine With Sugar

Linked Flavour Notes

Looking at the accents that are most strongly associated with the various flavours of margarine, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of margarine, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the notes complementary to margarine.

What To Drink With Margarine

The blackberry notes in ribera del duero make it a perfect pairing with margarine. Likewise, the blackberry flavours in bobal create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of margarine below.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Margarine), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.