Homemade Butter Spread

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Ingredients

  • 2 cups unsalted butter that’s a whole 1lb. package. A lot, I know, but it’ll last a long time
  • 1 ½ cups grape seed oil. Olive or Canola oil will work too.
  • ½ tsp. salt optional

Instructions

  • Unwrap the butter and cut into about ¼” sections.
  • Leave it out to warm and soften (about 45 -60 minutes).
  • Place the sliced butter in a food processor.
  • If your food processor is too small, do this step in batches or just half the recipe.
  • Add the oil and salt.
  • I leave out the salt because there is usually enough salt in the bread and cheese that you won’t need that extra sodium.
  • Pulse the food processor for several seconds at a time until the oil is blended into the butter and it becomes a smooth, consistent blend.
  • This usually takes about 45 seconds to a minute.
  • Scoop this out into a Rubbermaid-type container, put the top on and stick it in the fridge.
  • Whenever you plan to make a batch of grilled cheese sandwiches, get this out of the fridge first.
  • By the time you have everything ready to go it should be ready to spread.
  • It’s awesome.
  • That’s what I used for every example in this book except for the vegan sandwich.
  • Vegan mayo works best in that case.
  • folks at your local deli slice the cheese for you is a great option.
  • No expensive tools to buy, clean or store.
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Course Cheese / Sandwich toppings / Sandwiches