Thomas Semillon Verjus
Verjuice, by definition, is the very acidic (non alcoholic) juice made from pressing unripe fruit.
The delicate fruitiness and zesty acidity intensifies flavour in cooking, and provides a versatile substitute to any dish that would require lemon juice or vinegar.
- Deglazing pans after cooking fish or chicken, making a tangy sauce from the reduced juices
- In salad dressings and marinades
- Drizzle over grilled fish or barbecued baby octopus
- Cutting the richness of sauces or meat dishes, especially with pork
- Instead of balsamic vinegar when caramelising onions
- Poaching fresh fruit or reconstituting dried fruit
- Add a splash to mineral water for a refreshing, tangy zip