Verjus provides a fresh, invigorating acidity without a dominant taste of its own and without an E-number. Whether pure or as a concentrate, the possible uses range from ready meals, soups, sauces or marinades to pickled vegetables, chutneys, pestos or spice mixes to refreshing thirst quenchers or lifestyle drinks.

Verjus: Natural, sour and flavor-enhancing.

 

Whether sweet and sour or spicy, verjus instead of vinegar or lemon. The unobtrusive acidity emphasizes the taste of pickled fruits and vegetables. Verjus is therefore ideal for pickling juicy fruits such as apricots, peaches, dirndls and the like.
But a spicy stock for pickling cucumbers, zucchinis, garlic and other vegetables also benefits from the mildly sour taste and the many advantages of verjus.

 

The mild acidity and its flavor-enhancing effect (tartaric acid) make verjus an ingredient of choice in sauces, pestos, ready meals and salad dressings. Milder than vinegar and also histamine-free, verjus enhances the flavor of food rather than masking it. Whether it’s goulash or sauerbraten, veloute or Cesar’s dressing, verjus doesn’t just make it sour, it makes it really tasty!

Verjus gives ready-to-drink beverages an unmistakable fruity, refreshing note. From simple thick juice to non-alcoholic frizzante, low-calorie and low-fructose near-water drinks and exclusive wellness drinks, it can be used in a wide variety of ways. In addition to its great taste, verjus scores with numerous benefits in terms of health and well-being: low in calories, histamine-free, low in fructose, rich in polyphenols and, according to historical sources, beneficial for the stomach, intestines and heart.

Even in the Middle Ages, hardly any dish could do without the mild, fruity acidity of verjuice. At the table of King Amfortas of the Holy Grail, for example, a sauce with “Agraz” (verjus) was served alongside pepper and salt. The famous “Dijon mustard” is also originally made with verjus instead of vinegar. Verjus gives modern (barbecue) sauces that special something. Whether it’s mustard, ketchup, mayonnaise or cutney, the juice from young grapes refines every sauce.

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