Verjuice
A classic medieval condiment experiencing a world-wide revival.
Verjuice is an elegant, delicate alternative to vinegar and lemon juice, made from the unfermented juice of semi-ripe grapes and other ‘green’ fruits. The art of producing and using verjuice was lost during the Middle Ages when the Crusades introduced lemons to France and other Mediterranean fruit and wine producing countries. It has now been rediscovered and is enjoying a world-wide revival.
Verjuice enhances flavours; adding zest and richness whilst avoiding the tartness of vinegar and the sharpness of lemon juice. For these reasons it can be used in greater quantities than either alternative. It can be enjoy as a condiment for a range of dishes as wide as the inventive chef’s imagination. It combines especially well with any meat, fish and vegetable stock or can be added to red and white wine-based sauces, balsamic and wine vinegars and even butter and cream sauces. Verjuice is ideal for deglazing pans and it is so versatile that it even makes a delicious healthy cordial, diluted with still or sparkling water. We suggest you slosh Verjuice over boiled or roasted beetroot, pan fried tomatoes or boiled potatoes and dress with olive oil, oregano or fresh parsely, salt and pepper.