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Blended Butter

(recipe, Carrie Floyd)

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This dairy-and-oil blend — adapted from [%bookLink code=0898155371 "Laurel's Kitchen"] — makes a excellent spreadable butter. Good on toast, pancakes, whatever. Note that this blend will become pourable if left at room temperature for more than 20 minutes or so; chill it to restore its cooperative, spreadable quality.


  1. 1 cup canola or olive oil
  2. ½ cup unsalted butter, softened
  3. ½ cup salted butter, softened


  1. Combine all ingredients in a blender until smooth. Pour into container; store, covered, in the refrigerator.