A lot of spreads I see in the shops are just oils, sugar and then milk powder, fruit or whatever else.
So how do I make a decent fat-based spread that's not all fancy like the spread recipes you find around the web? Something that keeps well for a good while.
Butter, herbs, garlic, salt, pepper.
>>7344243
You could use lard, and sprinkle some salt and paprika or pepper on it.
Or go with just some salt and then tomatoes or pickles or whatever.
Lard is pretty okay imho. But then again, i am a student.
Make mayonnaise and freeze it.
>>7344243
So basically emulsions with different Emulsifiers?
Emulsifiers
>Egg yolk
>Milk products (You can make Mayonnaise with Milk for example.)
>Garlic
Gelling agents should work too
Oil focused products are an option too
>Oil & Tomato Bruschetta
Salsa & Co could work too.
>A spread is a food that is literally spread, generally with a knife, onto food products such as bread and crackers. Spreads are added to food in order to enhance the flavor and/or texture of the food, which may be considered bland without it. Spreads should be distinguished from dips, such as salsa, which are generally not applied to spread onto food but have food dipped into them instead.
>Common spreads include
>* dairy spreads (such as cheeses, creams, and butters - although the term butter is broadly applied to many spreads),
>* plant-derived spreads (such as jams, jellies, and hummus),
>* yeast spreads (such as Vegemite and Marmite), and
>* meat-based spreads (such as pâté).
There should be even more options.
