Mon, Sep-29-03, 22:46
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Don't Call Me Sugar
Posts: 4,209
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Plan: Atkins
Stats: 293/287/230
BF: :^( :^| :^)
Progress: 10%
Location: Auburn, WA
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Here's an idea
My brother uses his blender and mixes butter with oil - he used to use 1/2 butter and 1/2 oil, but now I think he uses 40% butter and 60% oil. I think he uses canola, but perhaps light olive oil or peanut oil would work. It ends up seeming just like using butter, really. He lets the butter soften a little, whirrs it in the blender with the oil, and pours it into plastic tubs that he reuses. Put into the fridge, it gets solid again.
When I saute something on the stove I often use a little oil and a pat of butter because I like the taste of butter but the oil helps it take the heat better. So if I try this like my brother, it'll already be that way.
Edited to add, I emailed my brother, so here's the recipe:
Quote:
Here is my current recipe:
one pound of unsalted butter
one half-liter bottle of canola oil (17 ounces)
sea salt
Put the butter in the blender. Then let it sit out for hours until the
butter is very soft. Add the oil and salt. (Half a teaspoon isn't
enough, and a full teaspoon seems just a trifle too much. Maybe 3/4
teaspoon?) Run the blender to mix. Don't run it enough to melt the
butter, since melted butter doesn't ever go back to the way it was
before it melted. Pour into plastic butter tubs and put in the fridge.
I have also made this in a food processor. I even made a small quantity
once by mashing with a fork. (It wasn't smooth and professional-looking
like the blender version, but it worked.)
Note that canola oil costs less than butter. A pleasant side-effect of
this is that you save money.
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