Verjus - Topics Index

verjus by roland

Verjus  [vair-ZHOO] The term literally translates to "green juice". This acidic liquid is typically made from the juice of green grapes but it can also be made from other unripe fruits like crabapples.  This culinary ingredient dates back to medieval Europe but has gained increasing popularity in the U.S.  The juice can be used in place of vinegar to add acidity to soups and sauces and dressings.

Verjus History
Verjus was commonly used in medieval European cooking and remained popular throughout the 19th century (Davidson, Oxford Food Companion).  However, in the west the use of lemon to add acidity to foods pretty much took over the culinary scene. 

The production of verjus was a natural outgrowth of the wine growing regions of the world.  The use of verjus was documented in Rome.  In modern times as the U.S. has developed into a major winemaking force in the world we are now seeing the increasing production and use of verjus.

Middle Eastern countries produce and make verjus too. In Iran verjus known as abghooreh is made from tin unripe grapes gathered as the crop is thinned out.  In Lebanon hosrum as it is called is used instead of lemon juice.

Uses for Verjus

Use in any recipe that calls for lemon juice as a contrasting acid
Use in place of or in addition to broth or stock
Make a refreshing sorbet
Add to beverages (see recipes)
Use to deglaze your pan