I ran out of margarine, and basically kept an empty Becel container in the fridge. In my head I could probably scrape a teaspoon out of the smears left in the container. I kept forgetting to buy more every time I went to the grocery store.
I had a 454g/2 Cup brick of butter in the fridge. I always have some on hand for baking. Lets face it, nothing tastes like real butter. It seems like a cruel joke that everything that tastes great, was full of fat, therefore bad for us. Fat-free versions were dry and tasteless. Now the internet is full of articles claiming the opposite idea of what most of us grew up with: Margarine is now bad, and butter is better! This just seems to make sense … the more natural and less processed something is, the easier it is for your body to process. There were lessons learned with the “anal leakage” side effects of the synthetic fat, Olestra.
This brings me to the latest post. I have butter, but it doesn’t spread like margarine. Trying to spread cold butter on toast, is like trying to spackle drywall compound on a wet, sponge. So I did some googling and it appears everyone is looking for a similar food hack. I found this site to be the most useful, but decided to modify it to require less elbow grease. I chose Avocado oil because I find it has no taste or flavour as Olive oil. It also happens to have a higher smoking point so I prefer using it for cooking, especially with my cast iron skillet. You can buy it at Costco so you get a 1L bottle for about $10.50.
Instead of mashing the butter with a fork, I left it to sit on the counter to warm/soften up a bit. I added 2/3 cup of avocado oil, 1 cup of butter cut into cubes into the 16 ounce Ninja Master Prep Pro container I pulsed it and blended it till it looked like it liquefied. I found it looked a little too runny with too much oil. I blended another 1/4 cup of butter and found that it had that creamy texture I was looking for. I mixed the rest of the brick of butter, with less than 2/3 cup of oil. I scraped the butter out of the Ninja with a rubber spatula and spread it out in the old Becel container. I popped it in the fridge to set and couldn’t wait to see if it would spread like margarine!
Is this “healthier” than margarine? I think in moderation, it’s about as healthy as all natural ice cream vs frozen yogurt. Over time it’s a little better for you because it’s more natural and I know the ingredients I used in my blend. Like everything, if you eat a tub, you will become a tub.