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Verjus, from the french „vert jus“ (green juice) is a sourly juice of still green, pressed grapes.
In its acidity it resembles the juice of citrus fruits, but it is considerably milder. Wherever citrus fruits or vinegar do nor harmonize with wine notes, Verjus provides a clever alternative. It is more subtle in its aroma and has a much more elaborated acidity. Verjus is best used for deglazing, for dressings or to refine fish dishes and ratatouille, salads, meat sauces but also desserts, for refreshing lemonades and exotic cocktails. Especially in the high cuisine the mild grape juice is celebrating a comeback.