Yield: approximately 1 cup

1 cup butter, softened
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 teaspoon ground black pepper
1. In a medium bowl, beat butter at medium-high speed with an electric mixer until smooth and creamy. Add shallot, parsley, chives, tarragon, and pepper. Mix until combined. Refrigerate for 15 minutes.

2. Place butter on a large piece of parchment paper. Roll into an 8x2-inch log, twisting parchment at ends. Refrigerate for at least 1 hour. Slice into ¼-inch slices. Store in refrigerator for up to 1 week.