Place the softened butter in a food processor or bowl of a stand mixer. Mix until the butter is very soft and at a whipped consistency.
Add the salt (if using) and slowly drizzle in the oil with the food processor running. Once the oil is added, scrape down the sides of the bowl as needed and mix again until the mixture is a smooth consistency (note: at this point the spreadable butter will be very runny. Once it it chilled it will solidify to a spreadable consistency).
Pour into large airtight container and chill completely. Store in the fridge for up to 1 month (if you think it will take you longer to use this amount of spreadable butter, pour into two smaller containers and store one in the freezer). Use as needed replace butter/margarine as a spread, or in recipes.
Nutitrion
Serving Size: 1 Tablespoon
Calories: 130 kcal
Fat: 14 g
Saturated Fat: 5 g
Trans Fat: 0.3 g
Cholesterol: 20 mg
Sodium: 60 mg
Unsaturated Fat: 8 g
Reviews
Lee on 2025-02-09 (3 stars): I used olive oil but the butter was still rock hard from the fridge and took literally hours left out to even remotely soften.
Canola oil, or rapeseed oil as it’s also known has been proven to be bad for you.
Daleth on 2024-09-24 (5 stars): Thank you for promoting using a sound logical thought process, and responding thoughtfully. I'm exhausted of the "1/2 - 3/4 pseudo-science health facts" on the internet these days. Kudos to you, and thanks again.
ML on 2024-05-06 (5 stars): My favorite organic tub butter with oil has been discontinued so when I decided to try and make my own with organic stick-butter and my own oil, I was so happy to find your resource/recipe. Just tried this method (with your suggestions for the ingredients and amounts of each) in my food processor - the results are now in the refrigerator "setting-up." Looks great and the sample I tried tastes good too.
Thank-you.....this was so easy. :)
Mary-lyn on 2024-03-25 (5 stars): I reduced the amount of oil to 3/4 cup and it worked well
