How to liquify butter -- and keep it liquid? Is there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can't seem to find any solution on the web. Everything seems to point to making clarified butter, which is not what I want (plus, the ghee I've seen is solid at room temperature).

Is there anything I can do / add to the butter to keep it liquid?
You could blend it with an oil that does not itself solidify in the refrigerator, but that's no longer butter, it's possibly "butter flavored oil" - don't use olive or coconut as they solidify in the fridge (or moderate room temperature for the coconut.)