This natural, golden juice of seedless unripened green grapes has been used in traditional French cuisine since the Middle Ages. Intense and fruity with a bite.
Verjus provides a sour taste component, without "competing with" (altering the taste of) wine the way vinegar or lemon juice would, making it a perfect choice for dressing when serving wine with the meal. Its acidity is very mild. Because of this mild acidity, it's an extremely versatile ingredient that will enhance poultry and game, fish and seafood, marinades, sauces and stews, and is perfect for deglazing.
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