It has a strongly acidic flavour, because of the verjuice . ( " Larousse Gastronomique ")
12.
In medieval and early modern English cookery texts " verjuice " sometimes means apple juice or crab-apple juice.
13.
He also reduces the juices he gets from pickling fruits and vegetables into a syrup he combines with verjuice and oil.
14.
Verjuice, a highly acidic juice made by pressing unripe grapes or other sour fruit, is used in various Iranian dishes.
15.
As a spice, verjuice powder ( " pudr e qure " ) is sometimes reinforced by verjuice and then dried.
16.
As a spice, verjuice powder ( " pudr e qure " ) is sometimes reinforced by verjuice and then dried.
17.
Modern cooks most often use verjuice in salad dressings as the acidic ingredient, when wine is going to be served with the salad.
18.
The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking, and it is being used increasingly in South Australian restaurants.
19.
You can still learn that pike is brochet and pike-perch is sandre, but not that sea bream is dorade, that woodcock is becasse or that verjuice is verjus.
20.
This is because verjuice provides a comparable sour taste component, yet without " competing with " ( altering the taste of ) the wine the way vinegar or lemon juice would.
