Tired of pulling rock hard butter out from our fridge, but not thrilled about buying a spreadable butter filled with a bunch of unpronounceable ingredients, I came up with my own solution… a homemade spreadable butter.
It’s really quite simple…
1. Grab some room temp butter & oil. I like the flavor of grapeseed oil, but you can use whatever kind you like best.
I use a ratio of about 1 to 1 butter & oil. More oil gives you a softer butter, less gives you a more buttery flavor.
2. Blend together. I’ve used the Magic Bullet for this, but my hand held blender also did a nice job. My guess is that plain ole egg beaters would be fine, too.
3. Put in the container of choice, label it (if you’re so inclined) and refrigerate. When you’re ready for some spreadable butter, just pull the jar out of the fridge, plunge a knife in and spread away! It’s really quite lovely to spread on toast.
I haven’t priced it out, but I imagine the cost is lower than buying the tubs of imitation stuff from the store, and I like knowing exactly what went in to it! The added bonus to this is that the blend gives you a lower cholesterol butter option.