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== History == |
== History == |
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From the [[Middle Ages]] through the [[Renaissance]], verjus was [[Medieval cuisine|widely used]] all over [[Western Europe]] as an ingredient in [[sauce]]s, as a [[condiment]], or to [[Deglazing (cooking)|deglaze]] preparations. |
From the [[Middle Ages]] through the [[Renaissance]], verjus was [[Medieval cuisine|widely used]] all over [[Western Europe]] as an ingredient in [[sauce]]s, as a [[condiment]], or to [[Deglazing (cooking)|deglaze]] preparations. |
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Verjus is called ''husroum'' (حصرم) in Arabic, it is used extensively in Lebanese and Syrian cuisine. Known as ''ab-ghooreh'' (آبغوره) in [[Persian language|Persian]], it is used extensively in [[Persian cuisine]], such as in [[Shirazi salad]]. |
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Verjus is still used to some extent in the [[American South]]. |
Verjus is still used to some extent in the [[American South]]. |
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== Usage == |
== Usage == |
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It was once used in many contexts where modern cooks would use either [[wine]] or some variety of [[vinegar]], but has become much less widely used as wines and variously flavored vinegars became more accessible. Nonetheless, it is still used in a number of [[France|French]] dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. Modern cooks use verjuice most often in [[salad dressing]]s as the acidic ingredient when wine is going to be served with the salad. This is because it provides a comparable [[taste|sour taste]] component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would. |
It was once used in many contexts where modern cooks would use either [[wine]] or some variety of [[vinegar]], but has become much less widely used as wines and variously flavored vinegars became more accessible. Nonetheless, it is still used in a number of [[France|French]] dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. Modern cooks use verjuice most often in [[salad dressing]]s as the acidic ingredient when wine is going to be served with the salad. This is because it provides a comparable [[taste|sour taste]] component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would. |
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In the Middle East, verjus is thought to have medicinal properties (as it relates to pseudoscientific [[Iranian traditional medicine]]).<ref>{{Cite web |last=ایران |first=عصر |date= |title=خواص آبغوره را بشناسید |url=https://www.asriran.com/fa/news/415297/%D8%AE%D9%88%D8%A7%D8%B5-%D8%A2%D8%A8%D8%BA%D9%88%D8%B1%D9%87-%D8%B1%D8%A7-%D8%A8%D8%B4%D9%86%D8%A7%D8%B3%DB%8C%D8%AF |access-date=2023-12-22 |website=asriran.com |language=fa}}</ref> |
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==References== |
==References== |
This section needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources in this section. Unsourced material may be challenged and removed. (October 2021) (Learn how and when to remove this message)
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Verjuice (/ˈvɜːrˌdʒuːs/ VUR-jooss; from Middle French vertjus 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit.[1] Sometimes lemonorsorrel juice, herbsorspices are added to change the flavor.
The authors of The Medieval Kitchen: Recipes from France and Italy (1998) write that the grape seeds preserved in salts were also called verjus during the Middle Ages.[2]
In the French region of Ardèche, a cider fermented from crab apple juice is called verjus. In medieval and early modern English cookery texts "verjuice" sometimes means apple juice or crab-apple juice.[citation needed]
From the Middle Ages through the Renaissance, verjus was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.
Verjus is called husroum (حصرم) in Arabic, it is used extensively in Lebanese and Syrian cuisine. Known as ab-ghooreh (آبغوره) in Persian, it is used extensively in Persian cuisine, such as in Shirazi salad.
Verjus is still used to some extent in the American South.
Maggie Beer, a South Australian cook, vintner and food writer, began the modern resurgence of verjuice when she started commercial production in 1984, after a harvest of Rhine Riesling grapes could not be sold. She persuaded a winemaker who was a friend to assist her in turning the juice into verjuice. After slow national sales, 15 years later came international sales, that were then followed in France and elsewhere by local product.[3][4] Niagara Oast House Brewers in Niagara-on-the-Lake, Ontario, Canada, developed a farmhouse ale around the use of local Niagara Pinot Noir Verjus, with the first release in fall 2015.[5]
It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavored vinegars became more accessible. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. Modern cooks use verjuice most often in salad dressings as the acidic ingredient when wine is going to be served with the salad. This is because it provides a comparable sour taste component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would.
In the Middle East, verjus is thought to have medicinal properties (as it relates to pseudoscientific Iranian traditional medicine).[6]
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Sauces |
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Dips |
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Pickles and preserves |
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Spreads and pastes |
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Oils and liquids |
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Spices and powders |
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Salads |
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Dressings |
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Ketchups |
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Mustards |
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Vinegars |
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List articles |
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Accoutrements |
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