verjuice
Sign in to savethumb|250px|Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris, Bibliothèque nationale. Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus.
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Vinony's link graph records 230 inbound references to verjuice, and connects out to vinegar, ketchup and mustard.
It sits within the topics Condiments, French cuisine and Medieval cuisine.
Vinony links it to 29 Wikipedia language editions.
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Encyclopedic overview
8 sectionsContents
- Etymology
- History
- Modern resurgence
- Usage
- See also
- References
- Further reading
- External links
thumb|250px|Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris, Bibliothèque nationale. Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus.
==Etymology== The word verjuice ( ) comes from the Middle French vert jus (), which refers to its sour grape source. The authors of The Medieval Kitchen: Recipes from France and Italy (1998) write that the grape seeds preserved in salts were also called verjus during the Middle Ages.
Excerpted from Wikipedia’s “verjuice” article, available under the CC BY-SA 4.0 licence.