Compound butters are made from softened butter mixed with aromatics or herbs, or with a flavour complimentary to the central dish with which they will be served. This might, for example, mean mixing it with garlic or tarragon, or with an essence derived from crayfish or lobster. Usually they are pounded, sieved to remove any inedible matter, and then rolled into a sausage shape and chilled. The roll is then sliced. Sometimes the butter is heated as in beurre noisette or beurre noir. There are many such butters. Most are listed under their French name.
