I have recently discovered the uses and versatility of verjuice. Despite the initial inertia and apprehension of trying something out of my comfort zone, I managed to gain confidence after following some recipes successfully.
What is verjuice? Verjuice is the juice extracted from large unripened grapes which is unfermented (unlike wine) and popularly used in classic French cooking. Some Mediterranean cuisines also use verjuice, owing to the abundance of grapes grown in these regions.
To sum up, verjuice has the lemony taste without the tartness and acidity of vinegar and citrus fruits. Verjuice is also a good substitute for wine for those with dietary restrictions.
MARINADE
- roast pork marinade for crispy skin
- fish and other seafood
SAUCES
- vinaigrette salad dressing by mixing with herbs
- salad cream : whip with egg yolk, seasoning and vegetable oil
- toss in pasta with olive oil
- pickled vegetables
COOKING
- deglaze meat in stir fry
- moisten halfway through cooking meat or root vegetables
- add to vegetables or seafood soup
- paella or fried rice
- fried noodle
DESSERT
- syrup for cakes
- poach pear or quince
- apple pie
- sorbet
- jelly
- soak dried or fresh fruits
Verjuice has made a swift comeback in recent times. Maggie Beer popularised when she ventured into and successfully bottled it commercially, as well as recommending various uses for verjuice.
Verjuice novice cooks may want to experiment with less expensive verjuice available in some larger supermarkets in the beginning, so that making a few failed attempts would be quite affordable.
Tribute to a wonderful chef without advertising the product :
http://www.maggiebeer.com.au/products/details/?Item=PrdctsVerjuice62
More recipes to try out :
http://www.welshmansreef.com/welshmansreef8.html
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