Verjus originated in Roman times and was a staple of Parisian kitchens during the 14th and 15th centuries. 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.
White Semillon Verjus by BoulouServing Size 1 Total Servings 51
Amount Per Serving
Calories from Fat 0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber 0g
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