No edit summary
|
added citations, expanded
|
||
Line 5: | Line 5: | ||
[[Image:Fabrication du verjus BnF Latin 9333 fol. 83.jpg|thumb|250px|Picking green grapes for making verjuice. ''[[Tacuinum Sanitatis]]'' (1474). Paris, [[Bibliothèque nationale de France|Bibliothèque nationale]]]] |
[[Image:Fabrication du verjus BnF Latin 9333 fol. 83.jpg|thumb|250px|Picking green grapes for making verjuice. ''[[Tacuinum Sanitatis]]'' (1474). Paris, [[Bibliothèque nationale de France|Bibliothèque nationale]]]] |
||
'''Verjuice''' ({{IPAc-en|ˈ|v|ɜr|ˌ|dʒ|uː|s}} {{respell|VUR|jooss}}; from [[Middle French]] ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe [[grape]]s, [[crabapple|crab-apples]] or other sour fruit.<ref>''Oxford English Dictionary'', 2nd ed. (1989)</ref> Sometimes [[lemon]] or [[sorrel]] juice, [[herb]]s or [[spice]]s are added to change the flavor. |
'''Verjuice''' ({{IPAc-en|ˈ|v|ɜr|ˌ|dʒ|uː|s}} {{respell|VUR|jooss}}; from [[Middle French]] ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe [[grape]]s, [[crabapple|crab-apples]] or other sour fruit.<ref>''Oxford English Dictionary'', 2nd ed. (1989)</ref> Sometimes [[lemon]] or [[sorrel]] juice, [[herb]]s or [[spice]]s are added to change the flavor. It also goes by the name '''Verjus'''.<ref name=":0">{{Cite web |last= |first= |date=2007-11-19 |title=Verjus |url=https://www.bonappetit.com/test-kitchen/ingredients/article/verjus |archive-url=https://web.archive.org/web/20231017185145/https://www.bonappetit.com/test-kitchen/ingredients/article/verjus |archive-date=2023-10-17 |access-date=2023-12-23 |website=[[Bon Appétit]] |publisher=Condé Nast |language=en-US}}</ref> |
||
== Etymology == |
== Etymology == |
||
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.<ref>{{Cite book |last=Redon |first=Odile |url=http://archive.org/details/medievalkitchenr0000redo |title=The Medieval Kitchen: Recipes from France and Italy |date=1998 |publisher=University of Chicago Press |others= |isbn=978-0-226-70684-9 |location=Chicago, IL |pages=19 |via=[[Internet Archive]]}}</ref> |
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.<ref>{{Cite book |last=Redon |first=Odile |url=http://archive.org/details/medievalkitchenr0000redo |title=The Medieval Kitchen: Recipes from France and Italy |date=1998 |publisher=University of Chicago Press |others= |isbn=978-0-226-70684-9 |location=Chicago, IL |pages=19 |via=[[Internet Archive]]}}</ref> The word ''verjus'' is derived from the French term ''vert jus'' (literally "green juice") which refers to its sour grape source.<ref name=":0" /><ref name=":1">{{Cite web |last=Suszko |first=Marilou |date=August 24, 2005 |title=Verjus: The Juice of the Vine |url=https://clevelandmagazine.com/food-drink/home-cooking/articles/verjus-the-juice-of-the-vine |archive-url=https://web.archive.org/web/20231223034806/https://clevelandmagazine.com/food-drink/home-cooking/articles/verjus-the-juice-of-the-vine |archive-date=2023-12-23 |access-date=2023-12-23 |website=Cleveland Magazine |language=en}}</ref> 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.{{Cn|date=August 2021}} |
||
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.{{Cn|date=August 2021}} |
|||
== History == |
== History == |
||
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. |
||
Verjus is called ''husroum'' (حصرم) in Arabic, it is used extensively in Lebanese and Syrian cuisine. |
Verjus is called ''husroum'' (حصرم) in Arabic, it is used extensively in Lebanese and Syrian cuisine. Verjus is known as ''ab-ghooreh'' (آبغوره) in [[Persian language|Persian]], it is used extensively in [[Persian cuisine]], such as in [[Shirazi salad]]. |
||
Verjus is still used to some extent in the [[American South]]. |
Verjus is still used to some extent in the [[American South]]. |
||
Line 23: | Line 21: | ||
== Usage == |
== Usage == |
||
Verjus comes in two colors, white and red. The red varies from gentle and floral, to rich and hearty; the white varies from light and mild or tangy and aggressive.<ref name=":0" /> |
|||
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. |
||
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> |
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> |
||
Some people will drink verjus with sparkling water and ice, which tastes similar to [[lemonade]].<ref name=":1" /> |
|||
==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)
|
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. It also goes by the name Verjus.[2]
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.[3] The word verjus is derived from the French term vert jus (literally "green juice") which refers to its sour grape source.[2][4] 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. Verjus is 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.[5][6] 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.[7]
Verjus comes in two colors, white and red. The red varies from gentle and floral, to rich and hearty; the white varies from light and mild or tangy and aggressive.[2]
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).[8]
Some people will drink verjus with sparkling water and ice, which tastes similar to lemonade.[4]
| ||
---|---|---|
| ||
Sauces |
| |
Dips |
| |
Pickles and preserves |
| |
Spreads and pastes |
| |
Oils and liquids |
| |
Spices and powders |
| |
Salads |
| |
Dressings |
| |
Ketchups |
| |
Mustards |
| |
Vinegars |
| |
List articles |
| |
Accoutrements |
|