In a recommended Sorrel Compound Butter recipe, what ratio is suggested for minced sorrel leaves to softened, unsalted butter?

One part sorrel leaves to four parts softened, high-quality unsalted butter

A specific technique suggested for incorporating French Sorrel's flavor precisely is the creation of a Sorrel Compound Butter. To execute this, the recommendation is to use finely minced sorrel leaves mixed thoroughly with softened, high-quality unsalted butter at a ratio of one part sorrel to four parts butter. This mixture is then typically rolled into a log using parchment paper and chilled until firm. Slices of this finished compound butter can then be used sparingly over grilled fish or steamed asparagus, allowing for controlled distribution of the leaf's signature bright, lemony flavor without overwhelming the dish.