Verjus is a type of juice made from unripe grapes (grapes that have not yet fully ripened). The word "verjus" comes from the French term "vert jus," meaning "green juice," which refers to the juice from these young, green grapes. It has a tart, acidic flavor, somewhat similar to lemon juice or vinegar, but it is milder and less sour.
Verjus is made by pressing the juice from unripe grapes—usually from white wine grape varieties—before they reach full maturity and sweetness. The grapes are harvested early, typically in the late spring or early summer, when they are still green and sour.
The juice is then extracted, strained, and often pasteurized to ensure it stays fresh and can be used as a culinary ingredient.
After the juice is extracted, it can be bottled and stored for use in various dishes and beverages. Verjus is typically not fermented like wine, so it doesn’t have the alcoholic content of wine or vinegar.
Verjus is used for Salad Dressings for its tangy alternative to vinegar.
Use sauces or as a deglazing liquid in cooking.
Can be added to impart a tart flavor to soups, stews, or marinades without the sharp acidity of vinegar or lemon.
And can also be diluted with water or mixed into cocktails as a non-alcoholic sour mixer.
