How to liquify butter -- and keep it liquid?
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?
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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.)
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.
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?
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.)
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