Warm the butter to just above room temperature, so that it is soft enough to whip and do just that with a whisk until it looks all light and fluffy. Now, whip in the ketchup and mustard and then the olive oil – use the good stuff!
Now, using a rubber spatula or a wooden spoon beat the rest of the ingredients into the now soft and light butter, taking care to add the liquids a little at a time so the butter doesn’t split.
Scoop the butter out of the mixing bowl onto a piece of fresh baking parchment and roll into a sausage shape. Chill this in the fridge for a few hours to set. Alternatively, use as much as you need now whilst still soft, then wrap the rest for use at a later date and freeze.