A very acidic juice made by pressing unripe grapes.
Origin: verjus, from vertjus.
the sour juice of crab apples, of green or unripe grapes, apples, etc.; also, an acid liquor made from such juice
tartness; sourness, as of disposition
Origin: [OE. vergeous, F. verjus, that is, the juice of green fruits; verd, vert, green + jus juice. See Verdant, and Juice.]
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 most often use verjuice in salad dressings as the acidic ingredient, when wine is going to be served with the salad. This is because verjuice provides a comparable sour taste component, yet without "competing with" the wine the way vinegar or lemon juice would. Its acidity is very mild.
Chambers 20th Century Dictionary
ver′jōōs, n. the expressed juice of green or unripe fruit: sourness of temper.—v.t. to make sour or acid. [Fr. verjus—vert, green (cf. Verdant), and Fr. jus, juice.]
The numerical value of verjuice in Chaldean Numerology is: 2
The numerical value of verjuice in Pythagorean Numerology is: 3
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