Using Verjuice

Looking for unique ingredients which you can add flavour and taste to your daily dishes is at times a very daunting task. Fortunately, with a few great cooking buddies, I discovered the wonders of verjuice.

Verjuice refers to the tasty juice of unripe wine grapes (or sour fruits). Unlike other juices out there, this one is not processed, cooked or fermented. It is gentler than lemon juice and vinegar and as a result is relatively fruity. In the past, verjuice was used throughout Western Europe and eventually declined; however, it has currently been experiencing a revival. Furthermore, it is also used in Middle Eastern, Persian and Syrian cuisines and in the American South where Creole food is popular.

How to use verjuice?

Verjuice can be used nearly in all recipes where vinegars and wine are added. It also works excellently with herbs such as basil and mint. In many of my recipes, I use it to make sauces and salad dressings and its softer flavour is definitely a great complement to the lighter veggie flavours. In my experience, I find it mild enough to use as a salad dressing without using any oil.

Verjuice can be used in several ways such as in buttery and rich sauces like basting and hollandaise sauces; as well as with dried fruit like sun-dried tomatoes; in marinating red meat, chicken and game; for deglazing chicken, veggies and any meat; in salsas and pestos, splashing it into very yummy stir-fries; preserving tropical fruit like lychees and mangoes; minimising to create stronger stocks, sweet syrups and pickling juices; deglazing Foie Gras; in vinaigrettes blended sesame, hazelnut, walnut, pumpkin seed oils and olives; used as an aperitif and cordial; to confit and also in fruit fools like baked custards and smoothies.

One of my favourite recipes using verjuice is my mussels in verjuice cream. This is truly a very special dish that you can share with family and friends. By making the cream and verjuice combination, you obtain a sour, sweet and silky broth which combines quite well with veggies and mussels. It can be enjoyed as an accompaniment to a larger meal or as a light meal. Once you have tried this recipe, you will agree that it is one of the very classic combinations which perfectly work.

I love drinking verjuice as a cordial combination with sparkling or still water as a very refreshing drink. Undoubtedly, this is also great as a mixer for cocktails. There are so many things you can do with verjuice!

Find out more about Live To Eat verjuice at here.

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