[JohnnyMapleLeaf]

As a former chef, of course butter is the only way to go...it's all about the flavour.

Are all these stats for "hydroginated" margerine?
I was always informed that "non-hydroginated" margerine, which is now readily available, is a decent substitute (although I don't buy it). But you gotta read the small print to make sure it is non-hydroginated.

Recently I have been buying Gay Lea "Spreadable Butter Blend". It is a mixture of butter and Canola Oil (the healthiest oil), so it tastes exactly like butter, is easily spreadable out of the fridge (like margerine) but is supposedly healthier than butter and margerine. I think Land o lakes does it in the US.

And that is my butter contribution for the day here....i'm now off to my mustard forum for some posting...