So I read that dumb email thing about how evil margarine is and believed it (at least partly). Then 2 weeks ago me and my food scientist buddy sat talking over many, many bottles of red. Up comes margarine en here's the recipe. Got it from his chef friend who makes the stuff he dreams up - works for a large FMCG.
Apparently its best to make only enough for 2 days or so because it can become pretty hard:
For homemade margarine
1) Melt 30g of palm fat in a bowl (e.g Palmaline
that you can buy in an organic food shop) in
the microwave.
2) Add 2 tablespoons (20g) of vegetable oil (e.g
sunflower oil) to the bowl and put the bowl in
ice water.
3) Mix the contents of the bowl lightly with a whisk.
.
4) Take the bowl out of the ice water and add
2 teaspoons of milk and 2 teaspoons of
egg yolk. Start mixing until you have a
smooth and soft margarine.
5) Add salt, lemon juice, pepper or herbs to
your own liking.
Apparently its best to make only enough for 2 days or so because it can become pretty hard:
For homemade margarine
1) Melt 30g of palm fat in a bowl (e.g Palmaline
that you can buy in an organic food shop) in
the microwave.
2) Add 2 tablespoons (20g) of vegetable oil (e.g
sunflower oil) to the bowl and put the bowl in
ice water.
3) Mix the contents of the bowl lightly with a whisk.
.
4) Take the bowl out of the ice water and add
2 teaspoons of milk and 2 teaspoons of
egg yolk. Start mixing until you have a
smooth and soft margarine.
5) Add salt, lemon juice, pepper or herbs to
your own liking.
