1. Before you start, decide how much compound butter you need. If you only need a small amount for the next 4 days, the bowl method is enough. But if you want to keep compound butter on hand for longer, I highly recommend rolling it into a log and freezing it.

Prepare the Ingredients

1. Take the butter out of the fridge and place it in a bowl. Microwave it in 5-second intervals, checking after each one, until it’s soft but not melted. Alternatively, cut the butter into small cubes and leave it at room temperature until softened. For more ways to soften butter quickly, check the FAQs above the recipe card.
2. Peel the garlic, then crush it with a garlic press. You can also mince it very finely with a knife.
3. Finely chop the herbs, then measure the salt and pepper so everything is ready for the next step.

Mix the Compound Butter

1. In a bowl, combine the softened butter with the garlic, herbs, salt, and pepper.
2. Use a fork or small spatula to mix everything thoroughly until the butter has a smooth, even texture. Make sure the garlic and herbs are distributed evenly throughout the mixture.

Use or Store the Compound Butter

• At this point, the garlic-herb compound butter is ready to use. You can use it right away while it’s still soft, or store it in an airtight container in the refrigerator for up to 4 days.
• If you want to keep it longer, follow the steps below.

Shape the Butter into a Log

1. Place the prepared butter mixture near one side of a sheet of plastic wrap, parchment paper, or wax paper. Using a spatula, shape it into an even log, keeping the diameter as consistent as possible along its length.
2. Roll the wrap tightly around the butter, then twist the ends to seal it. For extra support, you can wrap the log in aluminum foil.
   
3. Refrigerate the compound butter for at least 1 hour, or until firm enough to slice cleanly. If you need it sooner, place the wrapped butter in the freezer for 15–20 minutes to speed up the firming process.
4. Once the compound butter is firm, unwrap it and slice the log into thin discs, then put the rest back in the freezer. I recommend using a sharp knife with a thin blade for cleaner, more even slices.