I am a butter eater. Some people are margarine eaters. I am not. There is something about all of the ingredients in margarine that puts me off. Butter wins for me hands down. The only frustrating thing about butter is how it tears bread apart when you try to spread it straight from the fridge. Of course, margarine doesn't do that. You can buy some blended butter/vegetable oil products in the supermarket, but a lot have colours and flavours added to them and I wonder why. It is so easy to make your own. Here's how:
How to make your own soft spreadable butter with olive oil
You will need:
For every gram of unsalted butter used, the same amount in mls of olive oil
Beaters, bowl and spatula
Container with lid to put it in
Optional: garlic and parmesan cheese
For this demonstration I used extra virgin olive oil, but rice bran oil works very well, too. And it tastes good! Macadamia nut oil is divine, but a bit pricey for every day use. I used 500g unsalted butter so I needed 500mls olive oil. If you use a 250g block of butter you will need 250mls (or 1 Australian standard measuring cup) of oil.
The butter needs to be at room temperature. If you are using it straight out of the fridge, put it in the microwave for about 25 seconds first. Beat the butter until it is soft and creamy. If you like whipped butter (the kinds of light airy butter that melts and froths on hot waffles or pancakes) keep mixing until it is very pale.
Now add about half of the olive oil and beat until smooth. Scrape down the sides with a spatula every now and then. Add the sea salt to taste. For 500g butter, I add 1 teaspoon of salt. Beat for about 30 seconds to combine, then add the remaining oil and beat again until smooth. It will be quite running at this stage.
Then pour it into a container with a lid and refrigerate. This amount will fill two 250ml containers. It needs a couple of hours to firm up, but when it is done you will have a lovely buttery spread that will actually spread. Plus, it has only half of the saturated fats of plain butter. YAY!
Hint: I usually fill one container and put it aside. To the remaining mixture I add 1 or 2 teaspoons of crushed garlic and about 1/4 cup grated parmesan cheese. Stir through and put into another container. And now you have cheesy garlic butter ready all the time.
How to use it: It is great on toast, sandwiches (if you want it softer still, let it sit on the bench for 10 minutes before using), baking in moist recipes like cakes, muffins, pancakes etc, fantastic for risotto or pilaf, lovely with sauteed vegetables, divine for pan fried mushrooms, and the garlic version is great on cobs of corn or grilled chicken. The possibilities are endless!
Thanks for stopping by!