Recipe: Butter Butter
Yield: 1 Servings
1/2 c Butter; ( 1 stick) at room
1/2 c Canola oil or olive oil
Put butter and oil in blender or processor and blend util thoroughly combined. It will be the consistency of yogurt or thick cream. Spoon into a bowl or mold, cover and put in the refrigerator to firm.
Variations: Add herbs or fresh crushed garlic. If using conola oil add a small amount of salt.
Butter Butter has half the saturated fat of regular butter and negligible amount s of hazardous trans-fatty acids found in margarines.
Posted to recipelu-digest Volume 01 Number 524 by Alan Gould <gould@MARSHALL.EDU> on Jan 14, 1998
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