Chop fresh herbs with slightly softened but still cold butter. Once the herb is well mixed into the butter, form the butter into a rough sausage shape on a sheet of wax paper and roll it up tightly. Twist the paper at the ends in opposite directions to tighten the shape.
Wrap this in aluminum foil to help it hold its shape and to keep the wax paper from coming away from the butter. Freeze for up to a year; refrigerate for up to a month.
Cut into slices and use it to top grilled meats and seafood or to whisk into other sauces.