Take the butter out of the wrapper and place it in a large microwaveable bowl. Set it aside.

Use a cutting board and large sharp knife to prep the herbs. Start by finely chopping the sage leaves. Then remove the leaves of the rosemary from the stems and finely chop them as well. Next remove the leaves from the stems of thyme and, if necessary, finely chop them too (they may not need it if the leaves are very small). Set the fresh chopped herbs aside.

If the butter isn't soft to the touch after sitting out, microwave it until it is. Start with 10 seconds then touch the butter to test its softness - you want it to be sticky but not melty. If it's still pretty hard, try 5 more seconds. You shouldn't need more than 20 seconds to soften it as you don't want it to start melting. Make sure to check all sides of the butter as the middle is usually what starts to melt first! If you start with room temperature butter, you shouldn't need to microwave it.

Use a hand mixer to whip the butter before putting the herbs in - this will help more easily incorporate the herbs. Start on a low speed and be careful not to splatter the butter outside of the bowl, gradually increasing the speed up to medium and whipping until the butter looks fluffy in the bowl.

Add the fresh chopped herbs into the bowl with the butter and again use a hand mixer to combine them together, starting on low speed and increasing gradually to medium. This should take less than 5 minutes as the ingredients will come together quickly.

Use a spatula to scrape the herb butter out of the bowl and place it in a small dish to serve.