Ingredients
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10 tablespoons Coconut Oil
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3 tablespoons Grapeseed Oil
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3 tablespoons organic Canola Oil
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2 Flax seed Egg
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½ teaspoon fresh Lemon Juice
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½ teaspoon Salt
Directions
You may be delighted to discover that it is possible to make a non-dairy “buttery” spread at home. This spread is an emulsion created with oils and a tiny bit of protein. It’s a tasty alternative to butter on your baked potatoes or English Muffins. I don’t recommend using it to replace shortening in frosting or syrups, but it can be used (well chilled) when a cookie or pie crust recipe calls for shortening.
Steps
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1
Done
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Heat the coconut oil in the microwave in a heat-resistant glass measuring cup with a pour spout, until just melted. Stir it to clarify and melt any tiny pieces, then let it sit to come back to near room temperature without solidifying. |
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2
Done
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Combine the grapeseed and canola oils in a separate measuring cup with a spout. |
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3
Done
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Combine the flaxseed eggs, lemon juice, and salt in a working glass or the container for your immersion blender, blender, or food processor. Pulse once or twice to combine the ingredients. |
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4
Done
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With the blender on a low continuous pulse, pour a few drops of the grapeseed and canola oil mixture into the container. The slower you pour, the better. The mixture will start to thicken as emulsification occurs. |
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5
Done
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Continue adding oil in a slow trickle, until all of the oil is incorporated. If the oil starts to pool on top of the mixture, slide your immersion blender up and down ½ inch or stop pouring until the oil combines. |
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6
Done
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Add the coconut oil last, in a slow drip, until the mixture is completely combined and creamy. |
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7
Done
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Spoon the buttery mixture into a silicone mold (see tool tip). Refrigerate for 4 to 5 hours, until completely set. Pop the buttery sticks out of the mold and transfer them to an airtight container. Refrigerate and use within 2 weeks. |
