Compound butters are a delicious accompaniment to grilled steaks or on fresh baked rolls or biscuits.

1 lb. butter
3 T. extra virgin olive oil
2 T. fresh chives
1 T. fresh thyme
1 T. fresh sage
1 T. fresh rosemary

Cut the butter into small chunks and bring to room temperature. Place the oil and chives in food processor and process until chopped finely. Add remaining herbs and process until herbs have colored the oil. In a medium bow, beat the butter until it is light and fluffy, about 5-7 minutes. Add the herb oil and beat another 2 minutes until oil is completely incorporated. Scrape butter onto parchment paper or plastic wrap. Roll tightly into a log about 2 inches around. Refrigerate until chilled. Cut into thin rounds and serve on a hot grilled steak, letting it melt in.

Variations: Replace herbs with chopped olives, garlic and rosemary OR minced ginger and soy sauce OR sundried tomatoes and grated Parmesan OR Chipotle peppers in Adobo sauce.