Better Butter

We got this recipe from Laurel's Kitchen, over 20 years ago, long before the worries about trans fats. It is fabulously easy, spreads right from the refrigerator, and is all natural. We have a container solely for the storage of our better butter. When the supply gets low, I set it on the counter to soften and then scrape it clean into a small dish to be used soon. Then I wash the container and refill. Chill, and you are done.

1 pound butter
2 cups olive oil (we use the lighter version, flavor wise)
1T milk
salt to taste (varies on whether you use unsalted butter or salted)

Soften butter to room temperature. I measure the olive oil in my blender. Add the butter, milk, and salt. Blend. Start slowly so it doesn't splash. Blend throughly and pour into your container. Make sure it has a tight lid to keep out stray smells/tastes. Chill.

Of course you can divide or multiply the ingredients. We have never had any problem with freshness in the size above. We have 4 people in our family.