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ChefTalk.com › Cooking Terms › Verjuice


The juice of unripe grapes or even perhaps of crabapples (although this is not often seen). It was used extensively during the middle ages as an acidic component for sauces. It is also excellent when used to make vinaigrettes-- especially vinaigrettes that are wine friendly, unlike the traditional vinegar based vinaigrettes.


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ChefTalk.com › Cooking Terms › Verjuice