Verjus

Verjus (also spelled verjuice) is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. While it was a common ingredient in medieval and early Renaissance cooking, it is still used today in many cuisines around the world.

History

Verjus originated in the Middle East and was later introduced to Europe during the Middle Ages. It was a common ingredient in many recipes of the time, often used as a mild acidulant. Verjus fell out of favor with the introduction of lemons and vinegar, but has seen a resurgence in popularity in recent years.

Production

The production of verjus involves the pressing of unripe grapes or other sour fruit. The juice is then usually bottled and pasteurized to ensure its longevity. The timing of the harvest is crucial to the production of verjus, as the grapes must be picked when they are high in acid and low in sugar.

Culinary Uses

Verjus is used in cooking as a mild acidulant, similar to lemon juice or vinegar, but with a gentler flavor. It is often used in salad dressings, marinades, and sauces. In addition, it can be used in the preparation of poultry, fish, and vegetables. Verjus is also used in the production of certain types of mustard.

Health Benefits

While not typically consumed on its own, verjus does offer some health benefits. It is high in antioxidants, which can help to combat oxidative stress in the body. Additionally, it is low in sugar, making it a good option for those looking to reduce their sugar intake.

See Also

• Cooking
• Cuisine of the Middle Ages
• Renaissance cuisine
• Mustard (condiment)