Recipe: Butter Spread

I love making my own butter spread.  Have you seen some of the ones today, some contain omega 3 fish oils.  I personally have to be careful, because I have an allergy to fish.  They cost quite a bit for something that should only contain butter, salt and vegetable oil. 
Example:  Great Value Light Cardio Choice Buttery Spread (I used this, and now reuse the container when making my own butter spread).
Butter isn’t listed. 

1. Water
2. Premium Oil Blend (Canola, Soybean, Palm, Palm Kernel, and Flaxseed)
3. Salt
4. Vegetable Monoglycerides
5. Potassium Sorbate (Preservative)
6. Soybean Lecithin
7. Alpha Tocopherol
8. Acetate (Vitamin E)
9. Citric Acid
10. Artificial Flavor
11. Vitamin B12
12. Vitamin B6
13. Polyglycerol Esters of Fatty Acids
14. Calcium Disodium EDTA
15. Vitamin A Palmitate
16. Beta Carotene
17. Vitamin D3

For our family, the 2 minutes it takes me to throw this recipe together is worth not having all of these “Yummy” ingredients on our table, at every meal.
I came across this a few years ago, I don’t exactly remember where. 

• 1 part salted butter
• 1 part oil (cooking, corn, canola, olive, whatever kind you prefer)

Melt the butter in a heat safe container in the microwave ( I use a Pyrex liquid measuring cup), then measure how much has melted.  Add the same amount of oil to it whisk together until well blended, then pour into an old butter spread container and place in the refrigerator.  Allow to set up, about 3 hours. 
*Spread is meant to be kept in refrigerator, if it does sit out for a long period of time it will melt and need to be put back in refrigerator.
My family doesn’t even notice the difference.  I should say my husband doesn’t seem bothered by this at all.  He is actually happier, because it has real butter in it! 
I would love to hear your thoughts on Butter Spread, and if you try this yourself let me know how it turns out!  Till next time.