Composed butters are generally prepared by whipping butter en pommade (to a thick, creamy consistency) and then blending in raw or cooked flavoring ingredients—the variety is almost endless. The mixture is then formed into a neat log shape, wrapped in plastic film, and refrigerated until firm. At service, a thick slice is cut from the log and placed on the hot fish so that the melting begins as the item is being served. Uncooked compound butters are used as a garnish that will melt into a sauce. Cooked compound butters are used to finish sauces.