Butter and Olive oil

gardenguru1950

17 years ago

I'd start with the softened butter in a bowl and then drizzle in the olive oil, tasting every few drizzles until it meets your just-right taste level.

If you're going to use it for spreading, I'd sprinkle just a teeny bit of salt in it as well.

When I was growing up, we really didn't know butter. Grandma used olive oil for every thing she cooked and when her hot bread came out of the oven, we drizzled it -- GENEROUSLY -- with olive oil. And a little bit of salt and pepper.

As we got older, mother introduced us to butter on toast. The transition period, of course, had us putting on a teeny bit of butter and a drizzle of olive oil. In restaurants, I went through a period of BUTTER, BUTTER, BUTTER on all the bread they could serve. And now I'm back to olive oil only. But ONLY if the restaurant has good olive oil.

Now that I think about it, you may want to start with a bowl of olive oil...

Joe

trsinc

17 years ago

I always mix the two for garlic bread. I actually like it much better than straight butter. I use about 2 or 3 tablespoons of olive oil to 1/4 tablespoon of butter. I just use a fork and chop the butter into the olive oil, let it sit until softened, then stir vigorously. The left over goes into the fridge and is spreadable fairly quickly when you take it out. Like Joe said, I use a smidge of salt as well.

I love EVOO but for toast (with jam) I would prefer a light or pure olive oil. Same goes for eggs or salad dressing, etc. - for my taste buds. I really pick up on the savory quality of the extra virgin oil.

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Here are some dressings/marinades for grilling. From Fine Cooking Italian Dressing Marinade Bottled Italian dressing is a popular marinade, but this is so much fresher, and you can change the herbs to suit your taste. The small amount of mayonnaise helps emulsify the ingredients. Use for steak, pork, lamb, chicken, fish, scallops, shrimp, or vegetables. Yields about 2 cups, enough to marinate 2 lb. food 2/3 cup red wine vinegar 1/3 cup dry white wine 1 tsp. mayonnaise 3 medium cloves garlic, chopped 2 Tbs. chopped fresh flat-leaf parsley 1 Tbs. chopped fresh oregano 2 tsp. chopped fresh sage 1 tsp. dried minced onion 1 tsp. dried minced garlic 1/2 tsp. crushed red pepper flakes Fine sea salt 1 cup olive or canola oil In a medium bowl, combine the vinegar and wine. Whisk in the mayonnaise until the color is milky white and there are no lumps. Whisk in the fresh garlic, parsley, oregano, sage, dried onion and garlic, red pepper flakes, and 1/2 tsp. salt. 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Lars

17 years ago

I've been doing this for many years, and I sometimes add herbs. I also frequently add garlic, although I've been told that it is dangerous. Still, I've been making garlic butter with garlic, butter, olive oil, and herbs for many years with no ill effects. I use softened butter and mix everything together in a mini food processor.

As for the ratio, I generally use two sticks of butter and 1/3 to 1/2 cup olive oil, depending on how soft I want it. I only buy unsalted butter, and so I add a bit of salt and pepper, to taste. You'll find many uses for this combination, and it is great for sautÃ©ing vegetables. Be sure to put the butter expiration date on the container, if you make a large batch.

Lars

Butter and Olive oil

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gardenguru1950

trsinc

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