This commercial product combines butter with inflammatory canola oil to create a spreadable consistency. The canola oil provides omega-6 fatty acids that contribute to inflammation. Our DIY version replaces the canola oil with organic avocado oil, which is neutral-flavored, heart-healthy, and maintains the same spreadable texture without the inflammatory seed oils.
Based on: Butter with Canola Oil
· Makes approximately 30 servings
· Serving: 1 tablespoon (14g)
Why This Recipe is Seed Oil Free
Commercial Butter with Canola Oil from Land O Lakes often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Butter with Canola Oil may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Keeps the butter spreadable at refrigerator temperature while adding heart-healthy monounsaturated fats instead of inflammatory omega-6s
Sea salt
2g (about 1/2 teaspoon) · Redmond Real Salt (unrefined)
Enhances flavor and provides natural trace minerals while acting as a mild preservative
Instructions
Step 1. Remove the butter from refrigerator and let it soften at room temperature for 45-60 minutes until it's easily mashable with a fork but not melted. The ideal consistency is when you can press your finger into it and leave an indent without the butter being oily or separated.
Step 2. Cut the softened butter into small cubes (about 1-inch pieces) and place in a large mixing bowl. Using an electric hand mixer or stand mixer with paddle attachment, whip the butter on medium speed for 2-3 minutes until it becomes light and fluffy with a pale, airy texture.
Step 3. With the mixer running on low speed, slowly drizzle in the avocado oil in a thin stream over 30-45 seconds. This gradual incorporation prevents the mixture from breaking or becoming greasy. Increase speed to medium and beat for another 1-2 minutes until the oil is completely incorporated and the mixture looks smooth and uniform.
Step 4. Add the sea salt and mix on low speed for 30 seconds to distribute evenly. Taste and adjust salt if needed - the flavor should be pleasantly savory but not overly salty. The mixture should have a smooth, creamy consistency that holds together well.
Step 5. Transfer the spreadable butter into a clean glass jar or airtight container, pressing down gently with a spatula to eliminate air pockets. Level the surface and cover tightly. The butter will firm up slightly in the refrigerator but remain spreadable.
Step 6. Store in refrigerator for up to 3 weeks. For best spreadability, remove from fridge 5-10 minutes before using, or keep a small portion at room temperature for immediate use (consume within 3-4 days). Use exactly like regular butter - 1 tablespoon (14g) per serving provides the same richness and cooking properties as the commercial version.
Storage
Refrigerate in airtight glass container for up to 3 weeks. Can be frozen for up to 6 months in small portions. Unlike commercial versions, contains no preservatives so monitor for any off odors or flavors.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.28
Savings25%
Initial investment is higher due to buying quality ingredients in larger quantities, but long-term savings add up. The avocado oil alone covers 6 batches, making subsequent batches much cheaper at about $0.15 per serving.