Sunbutter by Gayelord Hauser: A Retro Recipe Rediscovered

My grandmother, a woman of practical wisdom and Depression-era frugality, had a secret weapon in her kitchen: something she called “sunflower butter.” I remember watching her, mesmerized, as she transformed simple ingredients into this spreadable gold. It wasn’t until years later, when I stumbled upon a vintage cookbook, that I realized her “sunflower butter” was actually Sunbutter, a recipe popularized by none other than Gayelord Hauser. The taste, the texture, the memory of my grandmother’s loving hands slathering it on warm toast – it all came flooding back. This isn’t just a recipe; it’s a connection to my past, and a testament to making the most of what you have.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes (plus refrigeration)
• Servings: 48
• Yields: 3 cups plus
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 1 pound fresh butter, unsalted
• 1 cup sunflower oil

Equipment Needed

• Mixing bowl
• Electric mixer
• Airtight container for storage

Instructions

1. Place the unsalted butter in a mixing bowl. Ensure the butter is at room temperature to soften it slightly before beginning. This will make it easier to whip to a smooth consistency.
2. Using an electric mixer, whip the softened butter until it is light and smooth. This may take several minutes, depending on the power of your mixer and the initial temperature of the butter.
3. Gradually add the sunflower oil to the whipped butter, mixing thoroughly as you go. Pour the sunflower oil in a slow, steady stream to allow it to emulsify properly with the butter. Mixing too quickly can cause the mixture to separate.
4. Continue mixing until the sunflower oil is fully incorporated into the butter. The mixture should be homogenous and have a creamy, spreadable texture.
5. If desired, season with salt, your favorite herbs, or fresh garlic to taste. Be mindful of the amount of salt you add; a little goes a long way. If using herbs or garlic, mince them finely before adding to ensure even distribution and flavor.
6. Transfer the Sunbutter to an airtight container. This will prevent it from absorbing odors from the refrigerator and help maintain its freshness.
7. Place the container in the refrigerator and chill until solid. This may take several hours, depending on the temperature of your refrigerator. The Sunbutter should be firm enough to spread easily but not rock solid.
8. Keep refrigerated at all times to maintain its texture and prevent spoilage.

Expert Tips & Tricks

• Butter Temperature is Key: Starting with softened butter (but not melted) is crucial for achieving a smooth, emulsified texture.
• Slow and Steady Wins the Race: Add the sunflower oil gradually while mixing. This prevents the mixture from separating and ensures a creamy consistency. If you notice any separation, stop mixing and let the mixture rest in the refrigerator for a few minutes before resuming mixing at a lower speed.
• Flavor Infusion: Don’t be afraid to experiment with different flavor combinations! Try adding roasted garlic, chopped chives, or a pinch of smoked paprika for a unique twist. If using fresh herbs, make sure they are completely dry before adding them to the mixture to prevent spoilage.
• Whipped Butter Boost: For an extra-light and airy texture, use whipped butter as the base. It will create an even more spreadable and delicate Sunbutter.
• Adjusting Consistency: If your Sunbutter is too hard, let it sit at room temperature for a few minutes before serving. If it’s too soft, return it to the refrigerator to firm up.
• Salted vs. Unsalted Butter: This recipe calls for unsalted butter, so you have control over the final salt content. If you only have salted butter on hand, omit any additional salt called for in the recipe.

Serving & Storage Suggestions

Sunbutter is incredibly versatile. Spread it on toast, crackers, or sandwiches. Use it as a flavorful topping for baked potatoes or steamed vegetables. Incorporate it into sauces or dressings for a rich, creamy texture. Serve it alongside cheese and charcuterie as part of a sophisticated appetizer platter.

Store Sunbutter in an airtight container in the refrigerator. It will keep for up to two weeks. If you notice any signs of spoilage, such as an off odor or discoloration, discard it immediately. It is not recommended to store this at room temperature as the butter will melt. It is also possible to freeze Sunbutter for longer storage, but the texture may change slightly upon thawing. To freeze, portion the Sunbutter into small, freezer-safe containers or wrap it tightly in plastic wrap. Thaw in the refrigerator overnight before using.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	108 kcal
Calories from Fat	109 g	102%
Total Fat	12.2 g	18%
Saturated Fat	5.5 g	27%
Cholesterol	20.3 mg	6%
Sodium	67.5 mg	2%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	0.1 g	0%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Infused Oils: Use infused sunflower oils for added flavor. Garlic-infused, chili-infused, or herb-infused oils can create exciting flavor profiles.
• Nut Oils: Substitute a portion of the sunflower oil with other nut oils like walnut or hazelnut oil for a richer, nuttier flavor. Be mindful of the strong flavor profiles of some nut oils and use them sparingly.
• Spices: Add a pinch of ground cumin, coriander, or chili powder for a warm, spicy twist.
• Sweet Sunbutter: Incorporate a touch of honey or maple syrup for a sweeter version. Start with a small amount and adjust to taste.
• Vegan Sunbutter: While this recipe is not inherently vegan due to the butter, you can substitute a high-quality vegan butter alternative. Be sure to choose one that mimics the flavor and texture of dairy butter as closely as possible.

FAQs (Frequently Asked Questions)

Q: Why is it called “Sunbutter” if it’s made with butter and sunflower oil?
A: The name likely refers to the use of sunflower oil as a key ingredient, and the overall color of the spread, which can be reminiscent of sunshine.

Q: Can I use salted butter instead of unsalted?
A: Yes, you can, but be sure to omit any additional salt called for in the recipe to avoid an overly salty result.

Q: How long does Sunbutter last in the refrigerator?
A: When stored properly in an airtight container, Sunbutter should last for up to two weeks in the refrigerator.

Q: Can I freeze Sunbutter?
A: Yes, you can freeze it for longer storage, but the texture may change slightly upon thawing. Be sure to portion it into small, freezer-safe containers or wrap it tightly in plastic wrap.

Q: What if my Sunbutter separates?
A: If the mixture separates, stop mixing and let it rest in the refrigerator for a few minutes before resuming mixing at a lower speed.

Final Thoughts

This Sunbutter recipe, courtesy of Gayelord Hauser, is a delightful throwback to a time when resourcefulness and simple ingredients reigned supreme. It’s a surprisingly versatile spread that can be enjoyed in countless ways. I encourage you to try this recipe, experiment with different flavor combinations, and share your creations with loved ones. It’s a simple yet satisfying way to elevate everyday meals and create delicious memories. Maybe pair it with a crusty artisan bread or add a dollop to your morning oatmeal. Embrace the spirit of Hauser and my grandmother, and enjoy!