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Smoked Butter with Sherry Vinegar Jelly

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Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this delicious smoked butter and sherry vinegar jelly. The smoked butter is sprinkled with sea salt flakes and it is served with Sherry vinegar jelly and a fresh bread roll.

Did you know that butter pairs perfectly with Sherry Vinegar? According to the molecular profiling done by, these two ingredients have several molecular compounds in common which makes them a great combination.

Smoked Butter with Sherry Vinegar Jelly W


- 200 g (7 oz) butter

- 100 g (3.5 oz) Sherry vinegar

- 1.2 g Agar Agar

- Sugar syrup to taste

- Sea salt flakes

- Apple wood chips and smoking machine


Smoked Butter

1- Let butter get soft at room temperature for a couple of hours.

2- Spread butter in a container and cover it with lid or plastic wrap.

3- Load the Smoking Gun, Super Aladin Smoker or your favorite handheld smoker with apple wood chips and fill the container with smoke.

4- Seal the container and let the butter get infused with the smoke for 1 minute.

5- Place the smoked butter in your favorite mold and store in the fridge. I used hemispheric silicone molds.

Sherry Vinegar Jelly

1- Bring vinegar to boil and add the agar agar.

2- Simmer for 2-3 minutes and skin off any foam that rises.

3- Season to taste with sugar syrup.

4- Once ready pour into a plastic container and leave to set. In this case I created a 4 mm layer that was then cut with a round cookie cutter.

5- Alternatively, you can create a more fluid gel. Once set, spoon the jelly into a blender and blend until smooth. Strain the mix through a chinois and pour into squeeze bottle.

7- Keep refrigerated until needed.

Assemble and Serve

1- Unmold butter and serve with sherry vinegar jelly.

2- Sprinkle butter with sea salt flakes as desired.

3- Serve with bread roll.