- 30g chopped shallot
- 100ml White wine
- 50ml White wine vinegar
- 200g butter
Acid butter
Ingredients
Method
Reduce the wet ingredients and the shallots by half Slowly add the butter like you would for burree blanc Pass, cool then roll in clingfilm
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
