Better Butter ~ Dirty Dish ClubI know the title of this post sounds like blasphemy. Hear me out. I love butter and I am more happy than anyone to hear that it’s okay to eat again, but have you ever tried to spread cold butter straight out of the refrigerator on a piece of toast? It’s not a pretty sight. I know I could just leave it on the counter to soften, but that takes time and my toast is hot now. Also, what am I going to do in the summertime when the butter just turns to a puddle if not refrigerated? Not to mention, have you seen the price of butter lately? It’s out of control. While it’s good news that we’re not heading into the butter apocalypse, all the extra demand has driven up prices. And that really rubs the cheapskate in me the wrong way.

Don’t worry, there is an answer. Once you know it you’ll wonder why you didn’t think of it. If you blend the butter with an equal amount of oil that is liquid at room temperature the mixture will have the perfect consistency when refrigerated. We like to use canola oil around here because it has a neutral flavor that doesn’t interfere with the butter, but you can use whatever oil you want. (I’d avoid 10W-40.) Just throw it in the food processor or blender and you’re good to go. It’s such a good idea that the butter companies are doing it too and selling it at a huge markup, but our version actually costs less.

Let’s recap:

  1. Spreadable butter right out of the refrigerator.
  2. Makes your butter stretch farther for the money.

I’d still recommend using full strength butter for cooking though. This just leaves you more of it to work with.

Spreadable Butter

  • 1/2 cup (1 stick) butter, salted or not
  • 1/2 cup canola oil (or grape seed oil or olive oil if you’re into that sort of thing)
  • scant 1/4 tsp salt if you’re using unsalted butter
  1. Place all above items into a food processor or blender and process until smooth. Pour into a container and refrigerate until you need it.

Written by Noel