Schinner’s Simple Butter
Mykonos Copycat
Mykonos Copycat
PREP: 10 min | CHILL: 2 hrs | SERVINGS: 30
¾ cup refined coconut oil (melted but not hot)
1 cup liquid oil, very cold (such as avocado or sunflower oil)
½ to 1 cup cold plant-based milk (soy, oat, or cashew recommended)
½ teaspoon salt (additional to taste)
Combine Oils
Pour the melted refined coconut oil and the very cold liquid oil into a tall container. Use an immersion blender to blend the two oils together until they are thoroughly combined.
Emulsify
Add the cold plant-based milk to the oil mixture. Continue blending with the immersion blender until the mixture emulsifies and reaches a thick, mayonnaise-like consistency.
Season
Add the ½ teaspoon of sea salt (or a big pinch) at the end and blend briefly once more to incorporate.
Set and Chill
Pour the mixture into an airtight container. Refrigerate for at least a couple of hours until it solidifies into a spreadable butter.
CHEF: Miyoko Schinner