Everyone needs some butter spread in the fridge. But there has been a lot of confusing advice over the years about the health concerns of the various fats and additives to be found in the shop bought brands. Whole butter seems too rich and heavy while commercial brands have a worrying list of processed ingredients as long as your arm. So what should you do? My family was rather suspicious at first and took a little convincing, but now there is no going back. They often remark that if they do come across a commercial brand when out and about, they find it fake and the unnaturally bright colour is alarming.
This recipe for Homemade Healthy Butter Spread takes minutes to blend and only has 3 pure ingredients, it’s light and subtle and very convenient. It is best to keep it refrigerated as it does melt quickly if the weather is hot, and because of the water content it is not suitable for baking use, but it is fine to use in sauces or on vegetables just like normal butter. Try it on toast with some No Sugar jam!
- 250ml light olive oil
- 250ml water
- 250g pack of organic butter
- 1tsp salt to taste
- Blend together in a food processor for 30 seconds or until smoothly emulsified.
- Turn the butter spread into a china pot with a lid and refrigerate. This gives it a nice traditional, wholesome touch - who needs branded, plastic pots?