Ingredients:

  • 3/4 cup whole milk
  • 1/4 cup unsalted butter
  • 1 tablespoon all-purpose flour (optional for thickening)

Instructions:

  1. Place the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Heat until the butter is completely liquid and translucent. Do not let it brown.
  2. Allow the melted butter to cool for approximately 1–2 minutes so it is liquid but not scalding hot, which prevents the milk from curdling.
  3. Pour the milk into a medium mixing bowl. While whisking constantly and vigorously, slowly drizzle the melted butter into the milk in a thin, steady stream to create a temporary emulsion.
  4. For the most stable result, pulse the mixture with an immersion blender for 30 seconds until frothy and silky.
  5. Use the substitute immediately in your recipe. If it sits and begins to separate, give it a quick whisk to re-incorporate the fats.