You can stretch your butter by making it into a butter spread. Use 1 cup warm water, 1 cup light olive oil, 1 tsp. granulated lecithin (let water and oil mix and found at health food stores.) 1/2 to 1 tsp. salt according to taste. Let butter soften first. Mix water, salt, and lecithin granules. Add oil and butter cut into smaller pieces. Blend together with mixer until smooth. Store in smaller containers in fridge. Will harden with refrigeration but is very soft if left out. Good Luck
This recipe stretches the butter a bit and makes it spreadable. Cream one pound of room temperature butter with a mixer. Add a little more than 3/4 cup of olive oil, a small amount at a time; and mix with butter. Whip to blend completely. You can adjust the amount of the olive oil. Store in covered containers and refrigerate. This softens in about 5 minutes at room temperature. (04/01/2005)
I have been making "Olive Butter" for over a year now. I do mine in a mini food processor. I mix half and half....one cup room temperature light olive oil and 1 cup butter cut into pats, and at room temperature. Just put all in the processor bowl and whiz until smooth. Pour into a plastic container with a lid. (An old margarine tub, perhaps) This give you the great taste of real butter while cutting the saturated fat and replacing it with the "good" fat of the olive oil. And with this mixture, it is spreadable right from the fridge. But if you don't return it to the fridge, it will become "pourable". Much healthier than margarine.
I make it simple. Add enough olive oil to butter or margarine to make it soft (11/21/2005)
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