½ pound Unsalted butter (two sticks)
2 teaspoons Fresh chives, chopped fine
2 teaspoons Fresh parsley, chopped fine
2 teaspoons Fresh dill, chopped fine
1 teaspoon Fresh thyme, stems removed
½ teaspoon Fresh rosemary, stems removed and chopped fine
1 tablespoon Dijon mustard
1 Lemon, squeezed
1 teaspoon Garlic, finely chopped
¼ teaspoon Crushed red peppers