Verjus pronounced: vair-ZHOO

Verjus is the juice of unripened grapes, it can be red made which includes at least some red grapes, or white (purely white grapes). It is acidic in nature but verjus has a subtler less acidic flavor than vinegar. Chefs often use its sweet/tart taste to amplify the flavor of sauces. Verjus, the term, originates from French, specifically the term vert jus, whose translation is literally “green juice” This green juice is made from the acidic, un-ripened, low-sugar grapes that are thinned from the vineyard’s vines just when the grapes are starting to ripen. This crop of un-ripened grapes is pressed, producing verjus. Verjus is not fermented, is not alcoholic, and it will not interfere with the flavor of any accompanying drinking wine. Red verjus has an earthier flavor, while white verjus has a crisper taste. Verjus dates back to medieval Europe but has gained increasing popularity in the U.S. It can be used in place of vinegar to add acidity to soups, sauces, and dressings

Evenfall has featured verjus for years in its signature saffron verjus sauce for various seafood dishes, and currently has a champagne – verjus vinaigrette on its menu.

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Some Information sourced from Bon Appetit, and Gourmet Slouth