One of the worst money traps I have in our home is buying spreadable butter. The boys love it on everything of course, and the lazy factor of being able to spread it immediately is always attractive. The cost isn’t though, nor is the ingredient list. There are only a few options where the butter is cut with olive oil, and not cheap canola oil. Add in that the “olive oil” is low-grade, and it doesn’t look as attractive to be eating.
It’s easy though to make up a large batch, stash it in glass containers, and put in the refrigerator for use all week. If you have extra, butter of course freezes well.
If your family doesn’t like a strong olive taste, you can of course swap in avocado oil, sunflower or similar “lighter” tasting oil.
- 1 pound salted butter
- 2/3 cup extra virgin olive oil
Let the butter sit at room temperature for a few hours, until softened. Do NOT soften it in the microwave.
Add the butter to a stand mixer, beat with a wire whisk attachment or silicone paddle attachment, until light. Add in the olive oil, and beat in on low until combined, then beat on medium-low for a few minutes, until the texture becomes smooth.
Pack into containers, seal tightly, and chill until needed.