Contributing Flavor

A major reason for using butter is for its unsurpassed flavor. Other fats that contribute a distinct flavor include lard, olive oil, and margarine. While margarine does not have the fine flavor of butter, it can be an acceptable substitute in certain situations.

Even neutral fats contribute to flavor because all fats add a certain richness. And, in the case of fried foods, desirable fried flavor comes from the breakdown of fats and oils exposed to high heat.