This is a wonderful compound butter. You can use it for steamed vegetables, a baked potato, 
put a pat on a grilled steak, use it for spreading on hot fresh bread, reduce some cream and add the herb butter and make a pasta sauce or, whatever, it's flavor is just great.
put a pat on a grilled steak, use it for spreading on hot fresh bread, reduce some cream and add the herb butter and make a pasta sauce or, whatever, it's flavor is just great.Herb Butter
4 cups good butter at room temperature
4 shallots or green onions, minced
4 cloves garlic, minced
4 teaspoons lemon juice
2 teaspoons lemon zest
8 tablespoons fresh parsley, minced
6 teaspoons fresh thyme, minced
6 teaspoons fresh marjoram, minced
I use the food processor to chop the garlic, green onion and leafy herbs quite small.
In your mixer blend the herbs with the soft butter. Beat on low speed just enough to make sure everything is evenly mixed. Don't beat too much or you will warm the butter up too much. You want it to be firm enough to shape into a log.
Place butter on a piece of plastic film and roll up to make a log. Put it in the refrigerator to firm up. It will keep in the refrigerator for about a week.
You can cut into mini logs, wrap in plastic wrap and then in foil, and freeze for future use.