verjus

My favorite, everyday use for verjus is in vinaigrette.

Over the Barrel 2005

The most limiting factor for most people to make this recipe is the requirement that the winter fruits kumquats, dried figs and dried apricots be simmered in verjus, which is sour juice from unripe wine grapes, which retails for about $18 for 25 oz.

Archive 2008-04-01 Kate 2008

The most limiting factor for most people to make this recipe is the requirement that the winter fruits kumquats, dried figs and dried apricots be simmered in verjus, which is sour juice from unripe wine grapes, which retails for about $18 for 25 oz.

Reading, Writing, Cooking and Crafting: Well, the food and company were good... Kate 2008

My friend Adessa was trapped in Bsharri, her ancestral village in northern Lebanon, and because they had no lemons her family had reverted to the age-old practice of flavoring their tabbouleh with verjus, the sour juice of unripe grapes.

Day of Honey Annia Ciezadlo 2011

The complimentary, shareable starters include dishes like the Cuttlefish and Laughing Bird Shrimp salad with lime yogurt, crispy chorizo, chickpeas and arugula; sea scallop and oxtail marmalade with verjus, apple, charred tomato and quail egg; and Ants on a Log, which comes with bone marrow, snails, parsley and fennel butter.

Audarshia Townsend: Chicago Gets Sneak Peek of David Burke's Kitchen! Audarshia Townsend 2011

I usually add a drop of wine, verjus, lemon juice or vinegar.

Every Chef's Secret Weapon 2011

My friend Adessa was trapped in Bsharri, her ancestral village in northern Lebanon, and because they had no lemons her family had reverted to the age-old practice of flavoring their tabbouleh with verjus, the sour juice of unripe grapes.

Day of Honey Annia Ciezadlo 2011

The complimentary, shareable starters include dishes like the Cuttlefish and Laughing Bird Shrimp salad with lime yogurt, crispy chorizo, chickpeas and arugula; sea scallop and oxtail marmalade with verjus, apple, charred tomato and quail egg; and Ants on a Log, which comes with bone marrow, snails, parsley and fennel butter.

Audarshia Townsend: Chicago Gets Sneak Peek of David Burke's Kitchen! Audarshia Townsend 2011

The complimentary, shareable starters include dishes like the Cuttlefish and Laughing Bird Shrimp salad with lime yogurt, crispy chorizo, chickpeas and arugula; sea scallop and oxtail marmalade with verjus, apple, charred tomato and quail egg; and Ants on a Log, which comes with bone marrow, snails, parsley and fennel butter.

Audarshia Townsend: Chicago Gets Sneak Peek of David Burke's Kitchen! Audarshia Townsend 2011

My culinary history books tell me that verjus (the juice of unripe grapes) was used as a general condiment in the middle ages, but was eclipsed after the introduction to Europe of the tomato in the 16th century.

Seasoning Adjustments 2009