Name: Country Butter Spread
Ingredients: 1 pound unsalted butter softened; 1 cup canola oil; 1 cup buttermilk

Why it works: Butter and canola oil work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 566 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Country Butter Spread

Ingredients

1 pound unsalted butter softened
1 cup canola oil
1 cup buttermilk

Directions

Whip ingredients together then store in a tightly covered container for up to 1 month.

Nutrition, whole recipe (rough)

370Calories

8 gProtein

33 gFat

12 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + canola oiltop 17% of all pairs

Smell alikemoderate

Cooked together566 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter + buttermilktop 20% of all pairs

Smell alikemoderate

Cooked together2,674 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Canola oil + buttermilktop 23% of all pairs

Smell alikelow

Cooked together142 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Unsalted butter: Provides the rich base and most of the spread's body and flavour.
Canola oil: Keeps the spread soft and spreadable, adding moisture and smoothness.
Buttermilk: Adds tang and moisture, and whipping it in helps lighten the texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.