In considering vegan dishes, I wanted to make some of my own butter substitutes. I've had a few ideas, but what I REALLY want to do is make something the consistency of soft margarine from a high-quality pistachio oil.
While I suppose I could apply traditional margarine techniques, I think it would alter the flavor of the oil more than I'd like.
Are there other techniques that could be applied? Perhaps something from the newer "molecular gastronomy" range of possibilities?