Spreadable Butter Recipe

- A Recipe For People With Oil Intolerance Issues

For anyone with oil intolerance issues, especially if that intolerance includes rapeseed and sunflower oil (rapeseed, canola, sunflower, and olive oil being the worst of these and most likely to cause intolerance issues), the choice of spreads (and many other foods) becomes very limited: there is literally one spread in British foodstores, and one spread only, that does not contain rapeseed oil, that being Pure; unfortunately, all variants of Pure use palm oil (environmentally destructive due to a massive over-dependence on oil additives in western cultures) which, yes, is RSPO certified1 2, but which is also completely unecessary.

1 https://www.rspo.org/about
2 https://www.sustainablepalmoil.org/wp-content/uploads/sites/2/2015/09/Efeca_PO-Standards-Comparison.pdf

Butter is an alternative, but not very spreadable, and the spreadable butter sold by our foodstores is expensive and full of junk ingredients (including, yes, rapeseed and palm oil); so a solution is required:

The 'recipe', as such, is simplicity itself, and uses grapeseed oil3 4 (similar to canola oil, in that it is very mild-flavoured, but with the oil extracted from the seeds as opposed to the plant - genetically modified in the case of canola oil - and considerably healthier). A blender is, unfortunately, a requirement because melting the butter, even on a very low temperature, changes the composition of the butter and is likely to leave the end product with a grainy texture or slightly unpleasant taste, even if the butter is melted without direct heat (eg: in a bowl placed inside a pan of hot water).

3 https://healthyeating.sfgate.com/grape-seed-oil-vs-canola-oil-4061.html
4 https://www.thehealthyhomeeconomist.com/canola-oil/

Producing the spread involves thoroughly heating the blender jug (a glass jug works best for this) with hot (not boiling) water or in a cooker on a very low heat (glass jugs only, and only with any plastic fittings removed first). 250g butter is then cubed and added to the jug (once it has been re-assembled with the rest of the blender) with 200ml of oil. Pulse blend, occasionally pausing and using a fork to ensure that any remaining lumps of butter are pushed down and into the blades.

Once the spread is thoroughly blended, decant into a clean, lidded, rigid plastic food container from the recycling and store in the fridge. This will give you a healthy, pleasant-tasting, spread that should spread easily on all but the softest of bread (using bread straight from the freezer works well for this: slices of frozen bread placed on a worktop literally take but a couple of minutes to thaw out even in a cool room, - brown and granary types a minute or two longer, - and can be spread easily during this time).

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