How to Make a Two-Ingredient Butter
I’m a stalwart of the room temperature oil lifestyle , but sometimes I forget to fill the oil can and I’m left with cold, brittle oil. While I have found ways to work around it , it is at times like this that I “get” the attraction of a spreading substance, not like butter, actually like butter .
If the idea itself conjures up images of unpleasant buckets of synthetic flavor substitutes, ditch them: you can make your own butter salat that will come out of the refrigerator every time, ready to go – and for this you only need softened butter and a little oil. This.
As Skillet reader Steve (aka panthercougar on Kinja) explained to me via email (I love emails like this), making a salat like this is as easy as mixing room temperature butter and butter in a food processor:
We use pots of butter all the time, usually a Land O ‘Lakes / Canola oil mixture. We’ve had a hard time finding it lately, so I looked at how to make my own and it’s very easy. I mixed two sticks of softened salted butter and 3/4 cup canola butter in a food processor until smooth. I put it in a glass storage container and it has been living in the refrigerator for several days. It spreads as easily as commercially available material, and is so easy to create that we can’t go back.
I tried it myself and am happy to report that it works well enough. Neutral canola oil gives the most oily flavor, while olive oil gives the spread a pleasant pepper. Regardless of which oil you use, aim for a ratio of six tablespoons of oil to each stick of oil and make sure the oil is completely softened. Shake both together in a food processor until the mixture is completely smooth, then transfer to an airtight container and store in the refrigerator. Spread directly on anything that requires a slightly oily consistency, without fear of breaking the toast.