The food industry is driving me mad.
Well, I used to use Nucoa for a "true margarine" But they "just" changed their product to Buttery Sticks (65% oil), so I guess I'm screwed on that one. It's still dairy free so it's a "no scorch product" so you can use it to saute or for oiling waffle grids or a griddle. Tastes nearly identical to Country Crock.
When Shedd's Spread re-branded as Country Crock, it was basically a clarified butter blended with partially hydrogenated oil and a touch of artificial butter flavoring. (Clarified butter is totally shelf stable and lasts nearly forever.) Everyone went nuts over Country Crock, then they
Man......I guess I'll have to formulate a margarine recipe now
anyhow... My recommendation was just shot down, so I guess that just leaves the whipped butter I posted in the pancake thread. Just eliminate the water and don't whip a lot of air into it, just get it nice and smooth.