WHAT YOU NEED TO KNOW ABOUT IT
Also known as verjuice, it’s an acidic, sour, yet delicately flavoured liquid. It’s made by pressing unripe grapes, crab apples or other sour fruit, although the one you’ll find in the shops is generally the grape version. The name comes from the French words for ‘green’ and ‘juice’, and it’s been in use in Europe since the Middle Ages when it was served as a condiment. These days verjus is popular in Australia and is widely used in Turkish and Persian cooking.
HOW TO USE IT
Whenever you think a recipe needs a touch of acidity, add a splash of verjus – use in place of vinegar in dressings or sauces, for example. The delicate sourness enhances, rather than fights against, rich flavours such as alcohol, without overpowering them.