How to keep butter based mixture from becoming solid?
Hey folks! I'm new here, bit this looks like an active community. I'm looking foreword to getting involved.
So here's my question. I'm trying to figure out that best way to keep a butter based mixture from becoming stiff in the refrigerator. Kind of like how spreadable butter, even when cold, is not too thick to spread. Another good example might be the Papa Johns garlic butter sauce that always stays runny.
I've tried a few things, none of which worked. So I'm getting tired of wasting butter and time and thought it'd be wise to just ask for some other opinions.