Healthy Food Database
Verjuice
Usually produced from unripe grapes, verjuice is an acidic, slightly sour liquid used in cooking to heighten the flavour of sauces and marinades. It originates from Medieval times, but was gradually replaced by lemon juice and vinegar which were cheaper and more readily available. It can be produced from almost any green fruit, including plums and crab apples. The word verjuice comes from the French 'vertjus' meaning 'green juice'.
Category: Condiment
In Season:
all year
To Buy:
Buy good quality verjuice from a delicatessen or specialty food store. Occasionally sold in supermarkets.
To Store:
After opening, store in the refrigerator between one to three months.
Tips & Tricks:
Verjuice can replace vinegar or lemon juice in recipes, often in larger quantities. Not overtly acidic or tart, verjuice naturally enhances the flavour of a variety of foods.
Cooking Tips:
Combine with beef, vegetable, chicken or fish stock and reduce to create a syrupy jus, or add to salad dressings, marinades and sauces. Can also be mixed with still or sparkling water for a refreshing cordial.
Nutrition per 1 Cup:
Amines:
No information available
Salicylates:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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