I have no problem with whatever you like to spread on your bread. (Unless it’s Marmite – that makes you a bit suspect in my books. Sorry, Mom.)
But if you’re like me and like butter best, then Better Butter is for you.
It’s a simple combination of butter whipped with oil to create a spread that remains easy to smooth over your bread even after it has been refrigerated. It also stays reasonably stable at room temperature.
You can’t substitute this for regular butter in baking (without some experimentation), but you can use it for pan frying if you do that sort of thing.
Use salted butter – it will keep better and have better flavor. If you use unsalted butter, add 1/2 teaspoon of salt to the butter while you are beating it. (Note: you will need a mixer for this.)
You can vary the oil you use. I usually use a mixture of olive oil and a milder vegetable oil.
- 2 cups / 250 ml salted butter (1 lb / 454 g)
- 1 cup / 250 ml oil
- Let butter soften to room temperature.
- Place in mixer bowl and beat until it is very soft and smooth.
- Warm oil slightly (either in microwave, or by letting measuring cup sit in a bowl of hot water.) You don't want it to be hot- just slightly warm.
- With the mixer on, slowly add the oil in a thin stream. Add it slowly enough that you don't have pools of oil on the bottom of your bowl.
- Scrape down the side of the bowl occasionally until all the oil has been added.
- Continue beating for a couple of minutes until the butter is smooth.
- The mixture will be very soft at first. Scoop it into a container and refrigerate. It will firm up but still remain spreadable.
Photo by Gracey