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Located in:Oil/Vinegar, Wine Vinegar
Verjuice originated in Roman times and was a staple of Parisian kitchens during the 14th and 15th centuries. Maggie Beer is based in Tanunda, in the heart of the famous Barossa Valley in Australia. They started making verjuice commercially in 1984. Made from the juice of unfermented grapes, use it as a gentle acidulant wherever you might find lemon juice or vinegar too tart - which means whenever you want the gentlest bite of flavor. Salad dressings, deglazing the pan when cooking fish and chicken, poaching dried fruit to serve with a glossy dollop of mascarpone.
[1 of 1 customers found this review helpful]
Excellent Flavor - Verjuice
By Rick from Harrisburg, PA on 9/20/2007
Pros:
Creamy, Flavorful
Cons:
No Cons from me
Best Uses:
Salads
Describe Yourself:
Chef
Bottom Line:
Yes, I would recommend this to a friend
Exceptional "additive" to salad dressings - I was impressed with the flavor!
[2 of 2 customers found this review helpful]
This is wonderful
By The Wild Woman from Massachusetts, USA on 2/22/2007
Pros:
Good Value, High Quality
Best Uses:
Roasting, Salads, Sauces
Bottom Line:
Yes, I would recommend this to a friend
I like it a lot. It adds just the proper amount of tangy sweetness, without being overbearing.
Depending on the subtlety of the dish, vinegar can be too sour, fruit juice too sweet. Verjuice is the perfect in between.