This recipe originally came from “Cheaper and Better” by Nancy Birnes, my go-to book for alternatives to store-bought household needs. The recipe in the book called for margarine and corn oil, considered healthy at the time the book was written. I adapted it to the healthier (this week) ingredients and my family has been using it for years. I’ve since heard this is excellent for people with cholesterol issues. Some suggest adding a lecithin capsule to it.
Servings: 2 cupsPrep Time: 10 mins.
1 cup (two sticks) of butter
1/2 cup olive oil
1/4 to 1/2 cup milk or buttermilk
Soften butter to room temperature in a small, deep-sided bowl. Add oil and 1/4 cup milk or buttermilk.
Place small bowl inside larger bowl half filled with ice. Whip with hand-held beater until smooth and spreadable, adding more milk if necessary. Scrape beaters and bowl, often.
This is a good spread to use on Italian bread before warming in the oven. I often add chopped garlic and chives. Fruit, honey or cinnamon and sugar can also be added to make a sweet spread.
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