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Vinony

margarine

noun

  1. butter substitute
L184831 on Wikidata ↗

Wiktionary

Pronunciation: /ˌmɑː.d͡ʒəˈɹiːn/ / /ˈmɑː.d͡ʒ(ə.)ɹɪn/ / /ˌmɑː.ɡəˈɹiːn/

noun

Etymology: Borrowed from French margarine, from acide margarique (“margaric acid”), from Ancient Greek μάργαρον (márgaron, “pearl”), in allusion to its pearly lustre, with the suffix -ine, influenced by glycérine (“glycerine”). French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

  1. A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
  2. The solid ingredient of human fat, olive oil, etc.

verb

Etymology: Borrowed from French margarine, from acide margarique (“margaric acid”), from Ancient Greek μάργαρον (márgaron, “pearl”), in allusion to its pearly lustre, with the suffix -ine, influenced by glycérine (“glycerine”). French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

  1. To spread or cover (something) with margarine.

    “Putting the finishing touches on her party dinner, this attractive hostess does the last minute job of margarining her rolls to serve piping hot to her guests.”

    “She is margarining a slice of bread, rubbing the grease carefully into the crumb.”