Tuesday, January 22, 2019

I like this recipe

A couple of months back, I'd got a freshly baked and still warm baton from the local shop, and had the idea of thickly buttering it to accompany a bowl of soup -- only to discover how not like butter the "light" spreadable that was in the fridge tasted in bulk, being 2 parts of rapeseed oil to 3 of butter. Looking for alternatives was disappointing, as the commercial spreadables are all much the same, being seed-oil margarine mixes, even the ones boasting that they use olive oil.

Fortunately, the internet came through, with this recipe for a home-made butter/olive oil spread.

It does need translating from the American units -- in round numbers it comes to 180g oil for a 250g block of butter. Choose a salad-grade extra-virgin oil, because you will taste it in the finished product (which is part of what makes it so good!). The butter needs to be soft enough that you can cream it but no more -- only a few seconds in the microwave if you get it straight out of the fridge, just enough that it's soft. Melting the butter is -- well, you know how melting and then cooling butter works; the resulting mix turns out somewhat green-ish in colour and doesn't work quite as well.

Assuming the butter is just right, you can start stirring it with a hand blender, and then add the oil. When it's all mixed, it will have a custard-like consistency and appearance, and can be poured into a suitable container to put in the fridge. Leave it a few hours and it will solidify, but be spreadable. In use, it melts somewhat more readily than the commercial greases e.g. on a freshly toasted crumpet; and you won't want to leave it out of the fridge when not in active use.

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