{{Short description|Type of juice}} {{Refimprove|date=November 2024}} {{Use American English|date=November 2024}} {{Use mdy dates|date=November 2024}} {{Infobox food | name = Verjuice | alternate_name = Verjus | type = Juice | course = Condiment | region = Western Europe, Middle East | main_ingredient = Unripe grapes, crab-apples or other sour fruit | variations = White, red }} [[Image:Fabrication du verjus BnF Latin 9333 fol. 83.jpg|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.<ref>''Oxford English Dictionary'', 2nd ed. (1989).</ref> Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name '''verjus'''.<ref name=":0">{{Cite web |last= |first= |date=2007-11-19 |title=Verjus |url=https://www.bonappetit.com/test-kitchen/ingredients/article/verjus |archive-url=https://web.archive.org/web/20231017185145/https://www.bonappetit.com/test-kitchen/ingredients/article/verjus |archive-date=2023-10-17 |access-date=2023-12-23 |website=Bon Appétit |publisher=Condé Nast |language=en-US}}</ref>

==Etymology== The word ''verjuice'' ({{IPAc-en|ˈ|v|ɜr|ˌ|dʒ|uː|s}} {{respell|VUR|jooss}}) comes from the Middle French ''vert jus'' ({{literally|green juice}}), which refers to its sour grape source.<ref name=":0" /><ref name=":1">{{Cite web |last=Suszko |first=Marilou |date=August 24, 2005 |title=Verjus: The Juice of the Vine |url=https://clevelandmagazine.com/food-drink/home-cooking/articles/verjus-the-juice-of-the-vine |archive-url=https://web.archive.org/web/20231223034806/https://clevelandmagazine.com/food-drink/home-cooking/articles/verjus-the-juice-of-the-vine |archive-date=2023-12-23 |access-date=2023-12-23 |website=Cleveland Magazine |language=en}}</ref> 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.<ref>{{Cite book |last=Redon |first=Odile |url=http://archive.org/details/medievalkitchenr0000redo |title=The Medieval Kitchen: Recipes from France and Italy |date=1998 |publisher=University of Chicago Press |isbn=978-0-226-70684-9 |location=Chicago, IL |pages=19 |via=Internet Archive}}</ref>

==History== From the Middle Ages through the Renaissance, verjus was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. The modern form of dijon mustard was established in 1856 when Jean Naigeon of Dijon replaced the vinegar usually used in prepared mustard with verjuice.<ref>{{cite book|url=https://books.google.com/books?id=zAMiGwoAfQ4C&pg=PA170|title=75 Exceptional Herbs for Your Garden|date=18 August 2008|publisher=Gibbs Smith|pages=170|author=Jack E. Staub, Ellen Buchert|isbn=9781423608776}}</ref>

Verjus is called ''husroum'' (حصرم) in Arabic; it is used extensively in Lebanese and Syrian cuisine. Verjus is known as ''ab-ghooreh'' (آب‌غوره) in Persian, and it is used extensively in Persian cuisine, such as in Shirazi salad.

===Modern resurgence=== Maggie Beer, a South Australian cook, vintner and food writer, started commercial production in 1984, after a harvest of Rhine Riesling grapes could not be sold. She persuaded a winemaker who was a friend to assist her in turning the juice into verjuice. After slow national sales, 15 years later came international sales, that were then followed in France and elsewhere by local product.<ref>"Reviving a peasant tradition: Maggie Beer has resurrected verjuice", pp. 16–17, Food and Wine supplement, ''The Canberra Times'', 22 February 2012.</ref><ref>[http://www.canberratimes.com.au/lifestyle/cuisine/this-weeks-food-books-20120218-1tff1.html Maggie's Verjuice Cookbook] {{Webarchive|url=https://web.archive.org/web/20200506191822/http://www.canberratimes.com.au/lifestyle/cuisine/this-weeks-food-books-20120218-1tff1.html|date=2020-05-06}}, Maggie Beer, Lantern, ''The Canberra Times'' Cuisine, 21 February 2012.</ref> Niagara Oast House Brewers in Niagara-on-the-Lake, Ontario, Canada, developed a farmhouse ale around the use of local Niagara Pinot Noir Verjus, with the first release in fall 2015.<ref>{{Cite web |title=R.R. #5 –Verjus Grape Sour – Niagara Oast House Brewers – Craft Brewery in Niagara-on-the-Lake |url=https://oasthousebrewers.com/product/r-r-5-niagara-verjus-grape-sour/ |website=oasthousebrewers.com}}</ref>

==Usage== Verjus comes in two colors, white and red.<ref name=":0" /> The red varies from gentle and floral, to rich and hearty; the white varies from light and mild, to tangy and aggressive.<ref name=":0" />

It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavored vinegars became more accessible. Nonetheless, it is still used in a number of dishes as well as in recipes from various cuisines, and can be purchased at some gourmet grocery stores or by local producers.{{Citation needed|date=November 2024}}

Modern cooks use verjuice most often in salad dressings as the acidic ingredient when wine is going to be served with the salad. This is because it provides a comparable sour taste component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would. Some people will drink verjus with sparkling water and ice, which tastes similar to lemonade.<ref name=":1" />

In the Middle East, verjus is thought to have medicinal properties, and can help diagnose illnesses (as it relates to Iranian traditional medicine).<ref>{{Cite web |last=ایران |first=عصر |date= |title=خواص آبغوره را بشناسید |url=https://www.asriran.com/fa/news/415297/%D8%AE%D9%88%D8%A7%D8%B5-%D8%A2%D8%A8%D8%BA%D9%88%D8%B1%D9%87-%D8%B1%D8%A7-%D8%A8%D8%B4%D9%86%D8%A7%D8%B3%DB%8C%D8%AF |access-date=2023-12-22 |website=asriran.com |language=fa}}</ref><ref>{{Cite web |last=خبرگزاری باشگاه خبرنگاران |first=آخرین اخبار ایران و جهان |date= |title=تشخیص بیماری با نوشیدن آبغوره |url=http://www.yjc.ir/fa/news/5997616 |access-date=2023-12-23 |website=yjc.ir |language=fa}}</ref>

==See also== * Vinho Verde

==References== {{Reflist}}

==Further reading== * {{Larousse Gastronomique|Verjuice}} * ''The Medieval Kitchen: Recipes from France and Italy'', by Odile Redon, Françoise Sabban and Silvano Serventi, University Of Chicago Press, 2000. {{ISBN|0-226-70684-2}} (hardcover). {{ISBN|0-226-70685-0}} (paperback).

==External links== {{Sister project links |b=fr:Livre de cuisine/Verjus |wikt=no |commons=no |n=no |q=no |s=no |v=no |species=no}}

{{Condiments}} {{French cuisine}}

Category:Medieval cuisine Category:French cuisine Category:Condiments Category:Sour foods