VERJUS

This uncommon juice has been used by many of the lucky, all around our planet for more than a millennium. Historically the acidic juice of immature grapes was widely used throughout Europe. Due to the low ph, verjus’ ability to keep things from going rancid made it universally essential. This quality, prior to the refrigerator may explain the historical, intercontinental popularity of verjus. 

The cross cultural European reliance on Verjus was greatest until the crusades. When some lucky crusaders returned from the Middle East with the lemon. The lemon, essentially a packet of acid with a reasonable shelf life. Being pretty,  easy to use and its small size, the introduction of the lemon began a slow reduction of Verjus use in European kitchens.  

Ironically, Verjus continues to enjoy widespread and diverse use throughout the Middle East. Verjus is known,  traditionally in Persian as ”an-ghooreh” today in contrast to Europe Verjus can be found to be utilized as westerners use salt and pepper.

In the west today, Verjus is typically employed as a cooking acid with diverse and numerous applications. In some culinary circles it is referred to as the mother of sauces. 

Verjus has found its way into craft cocktails over the years.

Here it has graced everything from ceviche to sorbet. proving a successful addition when drizzled on pizza or sautéing chicken. Simplest when used in a dressing on salad or splashed in a stir fry. Perhaps at its best when used simply on oysters and peaches.

As a number of James beard award winning chefs already know. 

We provide simply quality verjus , made from the juice of unripe grapes and believe that in the future there may be a bottle in every kitchen, because it is good, good for you and there is no expiration date.