Verjus is used as an acidity carrier wherever a fresh, fruity acidity without too much flavor is desired. In contrast to vinegar or lemon, verjus does not mask the taste of food and drinks, but actually enhances it.

In the kitchen, verjus is ideal for light salads, fine soups or refreshing starters. Verjus can also be easily mixed with vinegar or wine to achieve the ideal acidity ratio. But meat dishes also benefit from the refined acidity structure of verjus. Basic sauces such as white sauce, brown sauce etc. are given a rounded and not too dominant acidity by verjus.