Sunflower Oil Butter

This simple recipe combines two of my favourite things:  Butter and Kricklewood Farm Sunflower Oil!   If you have had our Sunflower Oil, you will know it has a light nutty and buttery flavour on its own.  By combining it with butter (salted or unsalted, your choice - I prefer salted) you get a very smooth and easy to spread consistency perfect for sandwiches or topping popcorn or freshly steamed veggies.  

This recipe makes just enough to fit in my butter dish and lasts a week or so for 2 people.  You might double it if your household is bigger.


  • 1/2 cup Kricklewood Farm Sunflower Oil
  • 1/2 pound room temperature Butter


  1. Using a small food processor or stick blender, pour Kricklewood Farm Sunflower Oil into container.  
  2. Cut Butter into small cubes. I microwave for 20 seconds to soften even further than room temperature.
  3. Run food processor until well combined.  If the butter is partially melted it won't take long, under 30 seconds. 
  4. Use spatula to put into container for storage.  

That is all.  You can store in refrigerator or on the counter.  I find as the weather warms you may prefer it in the refrigerator.  

Thank you Ann C from Kemptville for filling us in on this simple recipe.  I've been enjoying it for months since she shared it with us.  








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