How to liquify butter -- and keep it liquid?

Question

Is there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can’t seem to find any solution on the web. Everything seems to point to making clarified butter, which is not what I want (plus, the ghee I’ve seen is solid at room temperature).

Is there anything I can do / add to the butter to keep it liquid?

butter

Is there anything I can do / add to the butter to keep it liquid?

Ecnerwal · Accepted Answer

You could blend it with an oil that does not itself solidify in the refrigerator, but that's no longer butter, it's possibly "butter flavored oil" - don't use olive or coconut as they solidify in the fridge (or moderate room temperature for the coconut.)

Correct answer by Ecnerwal on September 6, 2021

Cindy · Answer

I don't know of any way to keep butter in a liquid state, but here are two suggestions to give you the flavor without having to worry about the butter re-solidifying:

A natural butter flavoring or extract.
Margarine spray such as I Can't Believe It's Not Butter or Parkay spray. They can be found in the dairy aisle with the regular margarines. This should give you a buttery flavor and they are already in a liquid state. (These are not the ones in a spray can that would be used as a non-stick spray.)

John · Answer

Just a thought.... clarified butter is close to a liquid at room temp; soft at least, and you can keep it on your counter for a couple months without it going bad. Most hot sauces, Tabasco and such, can be kept at room temp. If you're making a hot sauce and not adding ingredients that go bad at room temp, why not just make your hot sauce, add a little olive oil or whatever to keep it liquid and keep it out of the fridge?

Answered by John on September 6, 2021

user72005 · Answer

4th & Heart makes a ghee oil that remains liquid at room temperature by blending 60 percent ghee & 40 percent grape seed oil. It's pourable. Don't know if that helps.

How to liquify butter -- and keep it liquid?

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