The objective of this study was to produce and characterize lipid bases obtained from blends of anhydrous milk fat (AMF) and high oleic sunflower oil (HOSO). The AMF:HOSO (w/w) blends (100:00, 90:10, 80:20, 70:30, 60:40, and 50:50) were prepared in triplicate and evaluated for fatty acid composition, melting point, solid fat content, and compatibility. Compared to AMF, the 50:50 blend resulted in a 42% reduction and a 100% increase in total saturated and unsaturated fatty acids contents, respectively. A significant reduction in the melting point of the blends was observed with the addition of HOSO, which was a consequence of decreased proportions of trisaturated triacylglycerols and increased proportions of triunsaturated triacylglycerols from HOSO. A significant reduction in solid fat content of the blends was observed when temperature increased from 10 to 40oC, notably between 15-20 oC, which is the melting point range of most milk fat triacylglycerols. All blends showed compatibility between the constituents at the temperatures evaluated (10, 15, 20, 25, and 30 oC), suggesting the possibility of co-crystallization of the blends, which characterizes the stability of technical fats. Only the blends 70:30; 60:40; 50:50, which presented solid fat contents <32% at 10ºC and ˃10% at 21ºC, and melting points close to body temperature, exhibited desirable characteristics for technological applications such as spreadability and resistance to oil exudation.