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.
VER-joos, Fr , . vehr-ZHOO] An acidic, sour liquid made from unripe fruit, primarily grapes. Verjuice is used in preparations like sauces and mustards to heighten flavor, much as lemon juice or vinegar would be employed. It is occasionally available in specialty gourmet shops.
sour juice of crab apples; ill-tempered and sour in disposition
A sour-tasting, fermented, vinegar-like juice made from the juice of unripe grapes, and later from the juice of crabapples.
Sour juice, usually from specially grown unripe grapes. Also made from crabapples, sorrel, gooseberries, or any other sour item according to the season. Flandrin et al. mention the addition of salt as a preservative. Lemon juice is a modern substitute.
the juice of green or unripened fruits such as grapes and (more commonly) crab apples; a popular ingredient in cookery which often replaced vinegar. A medieval source gives instructions for making verjuice: "Gather crabbs as soon as the kernels turn blacke, and lay them in a heap to sweat and take them into troughs and crush with beetles [heavy wooden mallets]. Make a bagge of coarse hair-cloth and fill it with the crabbes, and presse and run the liquor into Hogsheads."
The sour juice of green, unripened grapes. It is used in Persian soups and meat dishes. If it is unavailable, lime juice makes a suitable substitute.
The tart juice of unripe grapes. Add to sauces or use to deglaze roasting pans.
Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.
Unripened crab apple liquid
an acid liquid pressed from crab-apples, unripe grapes etc.
The juice of unripe grapes or even perhaps of crabapples (although this is not often seen). It was used extensively during the middle ages as an acidic component for sauces. It is also excellent when used to make vinaigrettes especially vinaigrettes that are wine friendly, unlike the traditional vinegar based vinaigrettes.
Juice of unripe lemons used in Middle Eastern fare to give a tang to dishes.
Verjuice (from French verjus "green juice") is a very acidic juice made by pressing unripe grapes or crab apples. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used in French cuisine as an ingredient in sauces, as a condiment, or to deglaze preparations.
