Will flavors marry in compound butter if given sufficient time to rest? Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free.

If you make a salsa (for example) and store it in the fridge the flavors will marry over time.

Is the same true of compound butter? My hypothesis is that a compound butter that includes multiple flavoring agents (perhaps two different herbs) will taste essentially the same right after it has been compounded as it will after an overnight banishment to the refrigerator. 

My initial reaction is that the magic that is helping salsa ingredients mingle is water (a solvent extraordinaire &amp; excellently thin transport medium). Will butter insulate this wonderful exchange?

This Alton Brown recipe (http://www.foodnetwork.com/recipes/alton-brown/compound-butter-recipe/index.html) suggests chilling for two hours before serving. He's one smart cookie, so I tend to follow his lead, but is it worth waiting?



Image from another recipe here: http://www.thehungrymouse.com/2009/03/27/fresh-herb-compound-butter/
If you leave the butter uncovered in the fridge, it will eventually pick up the tastes from everything else in the fridge.  This really is why there is a special compartment for it.  The compound butter has to do less work to infuse.

Our chef school teacher said they made their compound butter ~2-days ahead of the event so the flavours would infuse properly.  The piece of butter I tried had no strawberries in it, but it sure smelled and carried the taste of strawberry.

I've even done the lazy-man's compound butter by rolling the butter stick in Thyme and stick it in the fridge.