Verjuice in food

Verjuice is an elegant, delicate alternative to both vinegar (acetic acid) and lemon juice (citric acid) and can be used in larger quantities than either of these in your cooking. It adds zest to your cooking, avoiding the tartness of vinegar and the sharpness of lemon juice and therefore, does not mask flavours, but rather, enhances them, adding flavourful complexity to the dish. Its singular balance of gentle acidity and intrinsic sweetness places it in the league of premium natural food enhancers.

Verjuice heightens the flavours of any fish, chicken, game, red meat, vegetable and fruit dishes. It is ideal for deglazing pans, for a deliciously rich, syrupy "jus" undiluted or combined with stock and adds a zesty balance to your dressings, syrups, sauces, marinades, gravies and reductions. It has an affinity with nut oils, eg., Walnut and Hazelnut and also emulsifies well with olive oil.

Combine it with any meat, fish and vegetable stock and add to red and white wine-based sauces, balsamic and wine vinegars, vegetable, chicken and beef stocks and even butter and cream sauces.

The magic of its natural versatility will revolutionise your cooking, making verjuice an indispensable ingredient in your kitchen.

With the swing to more health conscious products, verjuice will become a popular alternative to the more stringent acids that are currently used. It can also be used in combination with, or, as a substitute for wine in cooking, making it suitable for children, the elderly, convalescents and pregnant women.

After opening, the bottle must be stored in the fridge and will last for one to three months.

 Verjuice & Wine

The greatest advantage from a culinary and gourmand’s perspective is undoubtedly the fact that verjuice shares the same acid-base as wine and therefore it is the natural alternative to lemon juice and vinegar when quality wines are served with a meal.