Once compund butters were in most restaturant kitchens, used to finish sauces. Compound butters are great on many things: virtually any vegetable, rice, cooked beans, breads, and even grilled or broiled meats. They are a snap to make and they freeze perfectly.

1 stick unsalted butter, at room temperature
4-5 Tbls. mixed or single herbs: thyme, marjoram, parsley, chervil, tarragon, chives, dill, sage, rosemary, cilantro , basil, etc., minced
1 shallot, minced
1/2 tsp. lemon zest, grated
Pinch of salt

Mix all the ingredients together with a wooden spoon or fork. Transfer to a small crock or ramekin; roll into a cylinder (or individual rounds as shown), wrap in plastic, and freeze (up to 1 month or refrigerate (use witha few days) until firm. (The flavored butter can be cut into discs and floated in soups, dolloped on the suggestions above, or dotted on cooked steaks.)