Originally Posted by HibernatingWalrus
Yeah, I always trusted real butter better. there are some dishes that really call for the spreadability of some kinds of margarine, though. For instance, it works much better on garlic bread, from a simple cooking standpoint. For everything else, though, butter's how I roll.
All you have to do is plan ahead a little and take the butter out of the fridge so it softens. Much better than margarine.
You could also melt the butter and heat it with minced garlic to infuse the butter with garlic flavor then brush it onto the bread. Or you could rub a whole peeled clove onto the toasted bread then spread it with butter.
So many ways to avoid fake butter.