Verjuice Origins

	What is Verjuice?
	Verjuice Re-discovered

Verjuice is a Medieval condiment slowly enjoying a growing world-wide revival. The art of producing and using verjuice was lost during the Middle Ages when the Crusades introduced lemons to France and other Mediterranean fruit and wine producing countries.

Produced in France, Italy and Spain from unripe grapes, in England, it was made from crab-apples and even plums. Indeed, it can be produced from almost any “green” fruit.

Verjuice is the acidulant in Dijon mustard and in 1856, it was Burgundian, Jean Naigeon, who substituted Verjuice for vinegar in prepared mustard.It resulted in a mustard that was less acidic than before and the smooth, mild, condiment we call Dijon earned a worldwide reputation for sophistication and quality.