Even Better Low Sodium, Low Cholesterol, AND Low Calorie Butter Spread Recipe
Source: shambo - please don't pass the salt blog
1 pound butter
(Notes: I used 2 sticks salted & 2 sticks unsalted, resulting in an extremely lightly salted finished product.)
1 cup vegetable oil of choice (a light flavored oil works best)
1/2 cup water (room temperature)
4 T dry skimmed milk (optional)
1 tsp. liquid lecithin (optional)
Whip softened butter until fluffy. While still beating, dribble in the oil. Dribble in lecithin & beat. Stop every once in a while to push down mixture with rubber spatula. Dissolve dried milk powder in water. While still beating, dribble in the water mixture. Stop every once in a while to push down mixture with rubber spatula. The mixture will be very fluffy.
Transfer mixture to a container and freeze for about 20 minutes to firm it up. Then keep refrigerated. Do not leave at room temperature for very long, because it might break down & separate.
This makes a perfect spread and can be used for topping freshly cooked vegetables. I've even used it when frying or scrambling eggs in a non-stick skillet.