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Ingredient Spotlight: Verjus

May 31, 2016

 

Also known as verjuice, verjus is a must-have ingredient in any chef’s arsenal. Literally translated from French as “green juice,” this unfermented acidic juice is made from pressing unripe grapes or apples and is used in cuisines throughout Europe (the height of its popularity during medieval times) and the Middle East.  Lucky for you, it’s a versatile ingredient to use in a wide array of dishes.

 

Verjus is a great substitute for when a recipe calls for vinegar, wine or even lemon so you can achieve a familiar, yet unique and gentler flavor profile. Looking for a bit of a sweet and tart kick? Try adding verjus to a salad dressing, sauce, soups or broth for some brightness. And yes, you can make lovely drinks with verjus like spritzers, cocktails and sodas. Instead of deglazing with wine or beer, try doing so with verjus.

 

Check out this FoodandWine.com clams recipe for some culinary inspiration: Steamed Clams in Verjus. For ideas on how to use verjus in a salad, see this recipe: Watercress Salad with Verjuice Vinaigrette.


Unripe grape photos
credit: Alexander van Loon license CC by SA 2.0