La Botica

Zales & Rego Verified independent store

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A cultured butter built on Escoffier's Beurre Bercy logic, shallot-lemon-herb-vinegar folded into soft cultured cream, but the vinegar choice shifts the dish from French bistro to Spanish kitchen. The recipe is strict: cultured butter, shallots, lemon juice, vinagre de jerez, parsley, sea salt, lemon zest, pepper and thyme. The Jerez vinegar contributes the oxidative-walnut depth of the solera tradition that white wine vinegar cannot match. A pale yellow butter flecked green and amber, with a sustained shallot-citrus-herb-sherry aromatic that announces itself as the disc melts onto hot meat or fish. Show more