◆ In House

La Botica

Sherry Vinegar Compound Butter

€18.90

Escoffier's Beurre Bercy, re-tuned with sherry vinegar instead of white wine, so the classic shallot-and-herb butter carries a solera-deep walnut note underneath.

Origin España

Producer Zales & Rego

Volume 120 g

Appearance

Pale yellow butter with green parsley flecks and amber shallot specks

Aroma

Sweet shallot, citrus rind, parsley green, thyme resin, sherry oxidative depth

Taste · Primary

Cultured butter with shallot-and-citrus body

Taste · Secondary

Sherry vinegar walnut depth, parsley, thyme, pepper

Texture

Standard compound-butter, firm sliced, melts to glossy sauce

Finish

Long, herb-shallot-citrus, with a clean sherry oxidative close

FROM OUR TABLEBrétema de WagyuWagyu Cecina, Castilian Air-Cure

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.

The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.

Founded 1888

Generations Seven, documented in archive

Workshop Alcorcón, Madrid

Philosophy Compose. Select. Preserve the Excellent.

The Process

Escoffier's logic, a Spanish vinegar.

The base is Escoffier's Beurre Bercy, shallot, lemon, herbs and vinegar folded into soft cultured butter, but the vinegar is sherry rather than white wine. That single swap brings in the oxidative walnut depth of the solera tradition, something white wine vinegar can't reach. Shallot goes in finely cut, parsley chiffonade-fine, thyme leaves only, so each element stays distinct rather than blurring together.

Base Cultured butter, shallots, lemon

Vinegar Sherry vinegar, solera depth

Herbs Parsley, thyme

Finish Melts to a glossy sauce on hot meat or fish

“One vinegar swap and a French classic starts speaking Spanish.”

Zales & Rego · España