Butter, another controversial subject, and I won’t go into the discussion of saturated fats (found in butter) versus unsaturated fats (found in vegetable oils and margarine).
What I will say though is that I most certainly prefer the taste and texture of butter to margarine. (And I am silently pleased that it looks like the battle: butter versus margarine is leaning towards a change in favour of butter).
As with most other things in life I believe the key word is moderation, so I cook with butter and ghee, and also with olive oil and coconut oil. From time to time I also spice up a beef burger, a piece of chicken, or a steak with flavoured butter. When eating LCHF it is a good way to add that extra fat that keeps you full for longer.
My two favourites, right now, are butter with basil and with chili and salt (again in moderation):
a large handful of fresh basil
Place basil and butter in the bowl of a food processor. Process until mixed together. It is easier to mix if the butter is soft. Spoon into container, or shape into a roll using cling film and refrigerate until firm.
Chili and Salt Butter
1/2 tsp dried chili
1/4 tsp salt
Soften the butter and mix well with chili and salt. Spoon into container, or shape into a roll using cling film and refrigerate until firm.
These are small portions but there are usually some left after serving two people (dinner). Any leftovers will keep in the fridge for 4-5 days or up to 3 months in the freezer.