Try this Butter Butter recipe, or contribute your own.
Suggest a better descriptionPut butter and oil in blender or processor and blend util thoroughly combined. It will be the consistency of yogurt or thick cream. Spoon into a bowl or mold, cover and put in the refrigerator to firm. Variations: Add herbs or fresh crushed garlic. If using conola oil add a small amount of salt. Butter Butter has half the saturated fat of regular butter and negligible amount s of hazardous trans-fatty acids found in margarines. Posted to recipelu-digest Volume 01 Number 524 by Alan Gould
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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