Vickys Easy Homemade Margarine, Gluten, Dairy, Egg & Soy-Free
Any oil of preference will work. Personally I prefer olive spreads and I had enough grapeseed & olive oil in the cupboard to try them out. Next time I'll try a darker olive oil and sunflower oil as I thought it came out quite pale. A touch of turmeric would brighten the colour
Vickys Easy Homemade Margarine, Gluten, Dairy, Egg & Soy-Free
Any oil of preference will work. Personally I prefer olive spreads and I had enough grapeseed & olive oil in the cupboard to try them out. Next time I'll try a darker olive oil and sunflower oil as I thought it came out quite pale. A touch of turmeric would brighten the colour
Open in Cookpad AppSteps
- 1
Pour the grapeseed oil and half of the olive oil into a measuring jug so you have 240mls / 8 fluid ounces / 1 cup measuring
- 2
Add the cocoa butter in until the liquid reaches 360mls /12 fluid ounces / 1.5 cups
- 3
Add the rest of the oil into the jug and melt the cocoa butter into the oil either by microwaving in 30 second bursts or over a low heat bain marie
- 4
Once melted, add the lemon juice and salt and using an electric whisk, whip it up for 2 minutes until it turns a paler colour
- 5
Pour into a container with a lid and chill in the fridge until solid
- 6
This is fab for frying and I made a banana loaf and a batch of shortbread using it today instead of the usual sunflower spread I buy and they both came out fantastic! I wouldn't use it on a sandwich as it tastes a bit oily on it's own but for cooking and baking it worked great!
- 7
It would actually be a good idea to set it in ice cube trays instead of a large tub like I did, then you can just pop out cubes as required. If I'd thought of it before that's what I would've done
Cooksnaps
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