This compound butter is not so complex! Easy to make, stores wonderfully in the freezer, and is delicious in multiple applications.
Take butter out of the fridge and bring to room temperature (if sticks are separated, this still may take an hour).
Mince garlic and shallots.
Pull herbs from stems and chop as finely as possible.
Add garlic, shallots, rosemary, and thyme to the softened butter. Salt and pepper to taste (recipe calls for unsalted butter so you can control the salt level as you like. If you use salted butter, you may wish to add less salt). Mix all to incorporate.
Put mix onto parchment paper and roll into an 1" to 1 1/2" thick log.
Freeze until needed. To use, run a sharp knife under hot water and slice off as much as needed. Bring back to room temp or melt in microwave.