Use butter as much as possible. Make it or buy if from Cabot (not so far away in Vermont and somewhat affordable if you buy it in block form, on sale.)
1 quart raw cream
1 t. salt
To make butter from scratch purchase a
quart of raw cream from a good, clean dairy.
The next step is to agitate the cream. This can
be done shaking the cream in a mason jar or using a food
processor. (The jar method takes about 15
minutes. The blender or food processor
version takes 6 minutes.) When the fats have
coagulated, rinse with ice-cold water in a
bowl to separate the fat from remaining
liquids. Stir with wooden paddle and add
a half teaspoon of sea salt. Keep in a small dish in the
refrigerator covered with parchment paper.
Slather on everything.