VERJUS Meaning and
Definition
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Verjus is a French culinary term that refers to a sour, acidic, and slightly sweet juice made from the unripe, green grapes. The word "verjus" is derived from the old French term "vert jus," which translates to "green juice." This unique juice is made by pressing unripened grapes, before they have fully developed into mature, sweet fruits suitable for winemaking.
Verjus is known for its tart flavor profile, comparable to the acidity of lemon juice or vinegar but with a softer, milder taste. It is often used as a cooking ingredient in a variety of recipes, adding a subtle acidic touch to enhance flavors without overpowering the dish. The juice is rich in natural acids, such as tartaric, malic, and citric acids, which contribute to its tangy and refreshing taste.
Verjus has a long history in French cuisine and was commonly used in medieval times before the arrival of lemons, when the juice was reserved for noble households. Its versatile nature enables it to be used in sauces, marinades, dressings, and even in desserts like sorbets. It provides a balance of acidity and sweetness that enhances the overall taste and flavor complexity of a dish.
Today, verjus is not only popular in French cuisine but also utilized by chefs and home cooks around the world who seek to incorporate its distinctive flavor into their culinary creations.
Common Misspellings for VERJUS
- cerjus
- berjus
- gerjus
- ferjus
- vwrjus
- vsrjus
- vdrjus
- vrrjus
- v4rjus
- v3rjus
- veejus
- vedjus
- vefjus
- vetjus
- ve5jus
- ve4jus
- verhus
- vernus
- vermus
- verkus
Etymology of VERJUS
The word verjus comes from the Old French term verjus, which is a combination of two words: vert meaning green and jus meaning juice. Therefore, verjus can be translated as green juice.
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