Wow I love this stuff. I put it on everything! You can even melt a pat on top of steak, chicken and fish. This is a yearly tradition of mine to use up those end-of-season herbs in my garden. Plus the butter holds well in the freezer until I'm ready to use it or gift it!
Beat ingredients together until fluffy using a Cuisinart, hand mixer or stand mixer. You'll need to scrape down sides of mixer as needed to make sure all the herbs are combined with the butter. This might take a few times, don't despair!
Transfer the herb butter onto a sheet of parchment paper lined with tin foil. The double layer will help to protect it in the freezer.
Roll up to form a cylinder shape. Twist both ends tight and keep it in the refrigerator or freeze for up to 6 months. When butter is firm, cut into slices as needed.
Make sure you label the butter if you made more than one variety. These make great hostess gifts!