150g butter
5 anchovy fillets
oregano
thyme
pink pepper

Put half the butter in a pan with the anchovies, heated to dissolve them. Take the other half and amalgamate it with the oregano and thyme, add the two compounds; and add the pink pepper. Wet oven paper, tighten it, coat a little mold pan and pour the butter in it (to recompose it as a stick), return it in the fridge.