What is the procedure for making d'Hôtel Butter?

The procedure for making d'Hôtel Butter involves softening and adding. This process begins by allowing unsalted butter to come to room temperature so that it becomes soft enough to mix easily. Once the butter is softened, various flavorings such as herbs, garlic, lemon juice, or spices are incorporated into the butter to create a compound butter that enhances the flavor of dishes.

Softening the butter is crucial because it ensures that the ingredients can be evenly distributed throughout, creating a homogeneous mixture without lumps. This method not only improves the texture of the finished product but also ensures that the flavors meld together effectively.

The other options do not accurately describe the proper procedure for making d'Hôtel Butter: melting could alter the texture and taste of the butter, cooling could make it too hard to mix effectively, and chilling does not apply to the initial stages of creating this compound butter. Thus, the correct method is to soften the butter first, allowing for optimal mixing with the added ingredients.