The most widely used compound butter variation is called “Beurre Maitre d’Hotel” (the head waiter’s butter), and is used in high end restaurants around the world to accompany freshly baked bread, grilled steaks, or chops.
Use a food processor or a mixer with a whisk attachment to cream the butter.
Add the remaining ingredients and mix well. Place a large sheet of waxed paper or parchment paper on the counter and scoop the butter onto the paper.
Form the butter into a log shape about 4 inches tall. Roll the waxed paper around the butter so it's a tight log.
Fold or twist the ends and place in the refrigerator until firm.
To freeze place the wrapped log into a freezer-safe container or zip top bag.
Compound butter lasts about 1 to 2 weeks in the refrigerator depending on what you used for the flavoring. Fresh herbs and juices don’t last as long while dried herbs and spices will last slightly longer. Freeze for longer storage (up to 6 months).