Used in traditional French cooking, Verjus or verjuice has been used since the Middle Ages. Made from the juice of green grapes, it is perfect for deglazing and marinades. A perfect balance of acidity and flavor boost your salad dressings, mushrooms, fish and roasted fowl. Delicate and flavorful enough to be used alone on salads. Refrigerate after opening.
M**L
Good complexity
Not as tart as other verjus de Borgogne we have tried, (such as Edmond Fallot), but that in a way gives it a nicer complexity. Subtle sweetness underlying the traditional tart flavor profile.
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