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1
In a medium bowl, stir together all ingredients with a flexible spatula until well combined.
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2
Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log.
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3
Then, while pulling parchment taut, push with a straightedge, such as the rim of a baking sheet, to mold into a neat cylinder, pressing hard to remove any air pockets.
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4
Wrap parchment around butter, then twist ends to seal and tie with twine.
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5
Refrigerate until firm, about an hour.
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6
(Alternatively, transfer butter to ramekins for individual servings.)
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7
Substitute 2 tablespoons chopped rosemary and 1/4 cup chopped oil-cured olives for the herbs and salt.
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8
Substitute 2 tablespoons coarsely chopped dill and finely grated zest from 1 lemon for the herbs.
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9
Substitute 2 teaspoons finely grated orange zest and 1 tablespoon finely chopped oregano for the thyme and parsley.
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10
Reduce butter to 4 tablespoons (1/2 stick) and mix with 2 tablespoons each coarsely chopped fresh flat-leaf parsley and salt-packed capers (rinsed well and drained), 1 tablespoon finely grated lemon zest, and 1 minced garlic clove (about 1 teaspoon).
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11
Practically any herb can be blended with butter; here are some common ones to use, along with other flavorful additions: grated lemon zest, dill, rosemary, olives, capers, garlic, flat-leaf parsley, and oregano.
