Combine the herbs in a small bowl and set aside.
Load the butter in your stand mixer’s work bowl, and with the paddle attachment on medium-low speed, beat until the butter softens and lightens in color, stopping occasionally to scrape down the sides of the bowl, 5 to 7 minutes total.
Add the chopped herbs and the salt, then beat on low speed until incorporated, about 2 minutes. Scoop the butter onto a sheet of parchment paper, fold the paper over the top of the butter, then, while holding the paper, push the straight edge of a sheet pan forward against the butter so that it forms a smooth cylinder that’s about 6 inches long. Refrigerate until firm, at least 2 hours or up to overnight.
Serve a dollop over hot steak, chicken, fish, or veggies. Tightly wrapped in plastic wrap, butter can be stored up to 1 week in the fridge.