The main idea behind this homemade margarine is to mix hard (solidified) and soft fats and liquid until you have a mixture that is soft, but not runny, at room temperature. If the mixture is runny, you can repeat the heating-and-cooling process and add more solidified fat; if you want the mixture to be softer, add more oil. The taste can be adjusted by adding more spices.
This spread is great on sandwiches, or melt it on grilled shellfish or fish.
Make Ahead: The margarine can be refrigerated for up to 2 weeks.
Servings: 2 cups
- 8 ounces coconut oil, solidified (see headnote)
- 2/3 cup sunflower oil
- 2 to 3 teaspoons Dijon-style mustard
- 1/3 to 1/2 cup unsweetened regular or low-fat coconut milk
- 1 to 2 teaspoons ground turmeric
- 1-inch piece peeled ginger root, finely grated (2 to 3 teaspoons)
- 1 to 2 teaspoons curry powder
- 2 teaspoons finely chopped red chili pepper
- Freshly squeezed juice from 1/2 to 1 lime (2 teaspoons)
Combine the coconut and sunflower oils in a heatproof mixing bowl. Fill a saucepan with a few inches of hot water and set it over medium-low heat. Suspend the mixing bowl over the saucepan to create a double-boiler effect, making sure the bottom of the bowl does not touch the water in the pot. The coconut oil will liquefy.
Fill a mixing bowl with cold water and ice cubes.
Add the mustard to taste, the coconut milk, turmeric to taste, ginger, curry powder to taste, red chili pepper and lime juice to the warm oil, stirring constantly. When the mixture reaches 120 degrees (after a minute or so), remove the bowl from the heat.
Nestle the bowl in the ice-water bath. Keep stirring until the mixture firms up.
Transfer to a container with a tight-fitting lid. Cover and refrigerate for up to 2 weeks.
From Gastronomer Andreas Viestad.
Tested by Nicole Schofer.
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