The invention discussed herein (compound butter sauce) pertains to a new method for making flavored butter sauces akin to the classical French style "beurre blanc" or beurre rouge." The process involves a "cold emulsion," wherein the mixture (a liquid element and a fat element) is fully emulsified by using a wire whip, without reaching the melting point. It is then packaged and refrigerated until used by the consumer. This discovery allows the consumer to use the product with minimal preparation time--about one minute--as opposed to the typical 30 minutes it would take to make the sauce from scratch.