This flavorful compound butter is a little fussy to make, but it compensates by being incredibly delicious. Serve it with grilled meats or fish, especially salmon.
Have a bowl of ice water ready. Bring a large saucepan of water to a boil. Add to the boiling water and blanch for 30 seconds:
With a spider or slotted spoon transfer the herbs immediately to the ice water to cool. Drain the herbs well, lightly pressing out any excess water. Spread the herbs on half of a kitchen towel, fold the other half over them, and roll up the towel like a jelly-roll, lightly pressing it to blot the herbs dry. Transfer the herbs to a food processor and pulse until very finely chopped. Add to the food processor and pulse until finely chopped:
Add and pulse until very smooth, scraping down the sides of the bowl as needed:
With the machine running, add in a thin, steady stream:
Use immediately or roll, chill, and store as directed.