page_title: Verjuice
hierarchical_section_title: Verjuice
caption_attribution_description: Deutsch: Grünernte von Weintrauben. Aus dem Handbuch der Familie Corutti in Verona um 1375 Français&#160;: Fabrication du verjus. Manuscrit du Taquinum sanitatis conservé à la Bibliothèque nationale de France (cote&#160;: Latin 9333, folio&#160;: 83). Origine du manuscrit&#160;: Rhénanie, XVe siècle.
context_page_description: Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South.
  It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants.
  Modern cooks use verjuice most often in salad dressings as the acidic ingredient, when wine is going to be served with the salad. This is because it provides a comparable sour taste component, yet without "competing with" the wine, the way vinegar or lemon juice would.
context_section_description: Verjuice (/ˈvɜːrˌdʒuːs/ VUR-jooss; from Middle French vertjus "green juice") is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South.
  It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible.  Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants.
  Modern cooks use verjuice most often in salad dressings as the acidic ingredient, when wine is going to be served with the salad. This is because it provides a comparable sour taste component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would.
  Verjus, called husroum (حصرم) in Arabic, is used extensively in Syrian cuisine. In Syria, much of the production of husroum is still done over the course of several days by female members of land-owning clans—even if many of them live in cities. The husroum produced during this time will be distributed to various households within the extended family and used throughout the year. The same is true for the production of olive oil and tomato paste.
  Verjus, called ab-ghooreh (آب‌غوره) in Persian, is used extensively in Persian cuisine, such as in Shirazi salad.
caption: Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris Bibliothèque nationale.
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