verjuice (verjus)
Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.
verte sauce ...
Verjuice
The unfermented juice of unripe grapes is used in similar ways to lemon juice or vinegar. Also known as verjus, it's available from gourmet food stores, and can often be substituted with white wine.
Vienna almonds ...
verjus, verjuice (vair-ZHOO) - Verjus is a French term that when translated into English mean 'green juice.' It is a medieval condiment that was once a staple of French provincial cooking and is now enjoying a worldwide revival.
verjus = verjuice Pronunciation: vehr-ZHOO or VER-juice Notes: A medieval ingredient that's making a comeback, verjus is a sour juice made from unripened red or white grapes.
Dijon (Fr.): a French prepared mustard made in the Dijon region from black or brown mustard seeds, blended with salt, spices and white wine or verjuice; has a clean sharp, medium-hot flavor, yellow-gray color and creamy texture.
Naigeon used 'verjuice' instead of vinegar. Verjuice is a sour liquid made from unripe grapes. This use of verjuice in place of vinegar made Naigeon's Dijon mustard smoother and more palatable.
Gallimaufry - Once considered to be a reputable dish of thinly sliced meats, minced onion, wine, and verjuice, seasoned with ginger. Since the seventeenth century the term has come to refer to an unappetizing, badly prepared dish.
This liquid can be plain water, vegetable or meat stock, a spirit, some wine, verjuice or any other liquid. This allows the cook to scrape the dark spots from the bottom of the pan, and dissolve them creating a rich sauce. [1] ...
In England, Herefordshire and Devonshire are famous for the cultivation of apples, and in these counties the manufacture of cider is an important industry. Cider is also extensively prepared in Normandy and in Holland. Verjuice is the fermented ...
 See also: Juice, Sauce, Grape, Grapes, Fruit
  
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