Verjuice

Verjus

What it is

The pressed juice of unripe grapes — medieval Europe’s everyday acid before lemons were affordable, and the original soul of Dijon mustard. Sommeliers revived it for a precise reason: unlike vinegar, its gentle acidity doesn’t wage war on the wine in your glass.

In the kitchen

Deglaze a chicken pan with it, or dress a salad destined to meet a good bottle. It sharpens without stinging.

Goes with

Chicken Mustard Tarragon Scallop Grape

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

Also used with

Blackcurrant leaf Fresh walnut

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