Making your own pepper flakes at home is incredibly simple and is the ideal ways to use of end of season peppers. All you need is a dehydrator and an oven! Spice up everything from pasta to pizza and even make a spicy whipped herb butter for spreading on anything that needs a little extra kick! Whipped butter is quite easily the simplest way to take your dishes to the next level by infusing them with the vibrant flavors of garlic and fresh herbs from the garden. Want to know the best part? There’s only a handful of ingredients needed to make this luscious butter goodness. Slather the herby spread on grilled veggies, crusty bread, steaks, or seafood. Whip this spread up and store in the fridge for up to a month, if it lasts that long. I’ll be showing you how to do this over at Talk of Alabama on August 14! See y’all then! You can also find this recipe over in the community section of Challenge Dairy!
Whipped Herb Butter
serves 8-12
Ingredients:
8 ounces Salted Challenge Butter, softened
1 tablespoon olive oil
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1 tablespoon chopped basil
1 tablespoon chopped parsley
1 clove garlic, finely minced
Method:
1. Combine olive oil, herbs, and garlic in a medium bowl and whisk vigorously until the oil is infused with herb flavor and the herbs have colored the oil, about 2-3 minutes. Sit the herb mixture aside. Use a hand mixer to whip the butter in a medium bowl until creamy, about 4 minutes. Gradually add the herb mixture to the butter and whip an additional minute or so. Transfer the butter to a plastic or airtight container and store in the refrigerator for up to a month.
