First, chop the butter into small, uniform chunks.
Place the oil into a food processor along with the chives. Process until the chives are finely chopped.
Next, add the remaining herbs. Pulse until the oil has been colored by the herbs.
Add butter to your mixing bowl and using the whisk attachment, whip at a medium speed until it's light and fluffy and is light in color (5-7 minutes).
Drizzle in the herb oil and beat for another 2-3 minutes until the oil is fully incorporated.
Spoon the butter onto parchment paper (or plastic wrap). Roll it into a tight log. Chill for 2 hours before serving.