After reading the ingredients list on store-bought spreadable butter and seeing a few posts, I resolved to start making my own spreadable butter. It turns out to be a super easy thing to do:
Homemade Spreadable Butter
Makes approx. 1 1/2 cups
1/2 cup room temperature butter (1 stick)
1/2 cup vegetable, canola, or olive oil
3 tablespoons water
1/4 teaspoon fine sea salt
Combine all ingredients in a medium mixing bowl, and blend together until smooth. (I use the whisk attachment on my hand mixer, and it takes about 3 minutes.) The mixture will appear lumpy at first, but keep it going and it will come together.
Pour the butter into a sealable container and refrigerate until firm.
The butter may “weep” a little after refrigeration. If that bothers you, omit the water from the recipe. (I like to add it to reduce the calorie count a little.) If you prefer saltier butter, add more salt to taste.