Herbed butter, sometimes called compound butter, is simply softened butter with herbs and other seasonings mixed in. A small pat of herbed butter adds a nice finishing touch to steaks, chops, vegetables, and baked potatoes and is also a great way to make an herb-y garlic bread. Here’s how to mix up a log of herbed butter:

1. In order to mix in the herbs, the butter needs to be quite soft. To soften, simply take the butter out of the fridge and let it sit on the counter for half an hour. Don’t try to hurry things up by softening in the microwave: It takes almost no time for a stick of butter to go from cold and hard to melted and runny.

2. Place the softened butter in a bowl and mash with a fork.

3. Add minced fresh herbs and salt and pepper and mix with a wooden spoon until blended. You can use most any herb you like: Parsley, basil, chives, thyme and mint all make a delicious butter; or try a combination of two or three herbs. You can also add other seasonings such as minced garlic, minced shallots, a touch of red wine vinegar or grated lemon zest.

4. Place the butter on a large sheet of plastic wrap. Run your hands under cold water for a few minutes so they are cool to the touch (warm hands can melt the butter). Shape the butter into a log with your hands and then tightly wrap the plastic around the log, twisting the ends together. Refrigerate for at least half an hour or up to 3 or 4 days.

5. When ready to serve, simply unwrap the herbed butter and cut into thin pats. Rewrap and refrigerate any leftovers.

Herbed Garlic Bread: Mix minced fresh parsley, minced garlic, salt and pepper into softened butter. While the butter is still soft, spread it on the cut sides of a halved loaf of French or Italian bread. Put the cut halves back together and wrap the loaf in foil. Bake in a 400F oven for 15 to 20 minutes.