One of my favourite ingredients in the kitchen is verjus. It’s the pressed juice of unripened grapes, and although fairly sharp and acidic, I think it adds a real touch of freshness and life to so many recipes. The word verjus derives from the French term vert jus, literally “green juice,“ which refers to its source—the high-acid, low-sugar grapes that winemakers thin from the vines just when the crop is beginning to ripen. Apparently it was widely used in the middle Ages and the Renaissance and was the prime source of sourness in the medieval kitchen, but fell off the culinary map when lemons and tomatoes started being imported. Unlike wine, verjus is not fermented, and is not alcoholic, making it a really interesting, versatile and healthy ingredient to cook with.
Favourite ingredients
It’s best to think of cooking with verjus as with white wine
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