Vickys Easy Homemade Margarine, Gluten, Dairy, Egg & Soy-Free

• 240 ml extra light olive oil
• 120 ml grapeseed oil
• 90 grams (give or take) deodorised cocoa butter (means the chocolate smell has been removed)
• 1/2 tsp lemon juice
• 1/2 tsp salt

1. Pour the grapeseed oil and half of the olive oil into a measuring jug so you have 240mls / 8 fluid ounces / 1 cup measuring
2. Add the cocoa butter in until the liquid reaches 360mls /12 fluid ounces / 1.5 cups
3. Add the rest of the oil into the jug and melt the cocoa butter into the oil either by microwaving in 30 second bursts or over a low heat bain marie
4. Once melted, add the lemon juice and salt and using an electric whisk, whip it up for 2 minutes until it turns a paler colour
5. Pour into a container with a lid and chill in the fridge until solid
6. This is fab for frying and I made a banana loaf and a batch of shortbread using it today instead of the usual sunflower spread I buy and they both came out fantastic!
7. I wouldn't use it on a sandwich as it tastes a bit oily on it's own but for cooking and baking it worked great!
8. It would actually be a good idea to set it in ice cube trays instead of a large tub like I did, then you can just pop out cubes as required.
9. If I'd thought of it before that's what I would've done

olive oil, grapeseed oil, deodorised cocoa butter, lemon juice, salt

Taken from cookpad.com/us/recipes/355188-vickys-easy-homemade-margarine-gluten-dairy-egg-soy-free (may not work)