Millet Butter

Instructions

1. 1

   WHIZ all ingredients using only half of water, 3/4 cup, at first at low speed, increasing to

2. 2

   high until completely smooth. BLEND in remaining water at low speed. Let stand a few

3. 3

   minutes to allow air bubbles to escape. POUR into container, and CHILL. Keeps 1 week.

4. 4

   VARIATION: Omit Emes Kosher Gel and decrease water to 3/4–1 cup. Will thicken as it

5. 5

   chills if millet was not frozen.