Pronunciation: [VER-joos; vehr-ZHOO]

Fr. verjus An acidic, slightly sour liquid made from unripe fruit, primarily grapes and sometimes apples. The word derives from vert jus, French for "green juice," referring to the fact that the juice comes from high-acid, low-sugar semiripe grapes that were thinned from the vines. Verjuice is used in preparations like sauces and mustards to heighten flavor, much as lemon juice or vinegar would be employed, though it's a more gentle acidulant. Not widely used since medieval and Renaissance times, verjuice is now enjoying a comeback in many dishes. It can be found in gourmet shops, natural food stores and by mail-order. Refrigerate opened verjuice for up to three months.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Related Pages