Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.
Place all ingredients in the bowl of a food processor; process to combine.
Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.
Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.