Spreadable butter (the easy way)

I am a butter person. 

I know some say it's bad for you...but it's all about quantity. 

I don't use much of it.

(I am also a whole milk kind of lady...but then again, I don't drink lots of milk).

Anyhow, this is usually what I buy to spread on my morning toast/bagel/muffin.

Beside the fact that it is pricey, when I looked at the nutritional info, well, I wasn't really impressed.

One of the things that I try to keep in check, is the sodium intake.

I mean, it is absurd the amount of salt that is found in most foods.

I have trained my taste buds to "require" less salt, and because I cook mostly from scratch, I can really keep the sodium intake down.

Anyway,

I decided to try to make my own spreadable butter.

I used 

1 stick of unsalted butter (1/2 cup)

and 1/4 cup of olive oil.

***you can use equal amount of butter and oil, to change the consistency***

Let the butter sit out until soft, then mix it with a hand mixer (literally for a few seconds).

Then add the olive oil slowly, as you keep mixing.

This process takes less than a minute to make.

Transfer the butter/oil mixture in a glass container with lid, and refrigerate. 

Here you have your spreadable butter.

This cost me 1/3 of the store bought brand and it's a healthier version of it.

The extra-virgin olive oil is produced in Southern Italy by my family.

Stay Frugal,

Daniela
***you can use salted butter if you like it better, and also you could exchange the olive oil with a "milder taste" oil***

Linking to
Stone Gable
twelveOeight
Between Naps on the Porch