Medieval Stewed Beef with Fennel, Leeks, Celery, Verjus, Costmary, Spikenard, Vinegar, Red Wine and Italian Forest Honey. Site includes a lengthy discussion of ingredients and sources.

Medieval Stewed Beef with Fennel, Leeks, Celery, Verjus, Costmary, Spikenard, Vinegar, Red Wine and Italian Forest Honey. Site includes a lengthy discussion of ingredients and sources.

Alter Gusto | Brioche pansue à la fleur d’oranger (brioche sans pétrissage) ... Ooooh ! -

Brioche pansue à la fleur d’oranger (brioche sans pétrissage) ... Ooooh ! -

Alter Gusto | Brioche pansue à la fleur d’oranger (brioche sans pétrissage) ... Ooooh ! -

© Bruno Verjus, Christophe Pelé, Saint-Jacques, radicelles de poireau en grande friture, thé matcha, tuber magnatum.  Inédit, la capture du sucre fondant de la coquille ne cédant jamais au versant maritime et terreux. Du génie à l'état pur !

© Bruno Verjus, Christophe Pelé, Saint-Jacques, radicelles de poireau en grande friture, thé matcha, tuber magnatum. Inédit, la capture du sucre fondant de la coquille ne cédant jamais au versant maritime et terreux. Du génie à l'état pur !

Verjus, pronounced vehr-ZHOO, is a sort of vinegar made from the juice of unripe grapes. (It can also be spelled “verjuice”)

How to Make Verjus, or Verjuice

Verjus, pronounced vehr-ZHOO, is a sort of vinegar made from the juice of unripe grapes. (It can also be spelled “verjuice”)

A staple of French cooking, Verjus is an acidic, sour liquid that is made from unripe green grapes, and is an extremely versatile ingredient that will enhance poultry, game, fish, seafood, stews, marinades, sauces and salads. Use as a marinade, also to heighten flavor the same way that lemon or vinegar would. Less acidic than vinegar, perfect for salad dressings and pan de-glazer. Produced in the manner of fine wine, it will not distort the characteristics of wine being enjoyed with the…

A staple of French cooking, Verjus is an acidic, sour liquid that is made from unripe green grapes, and is an extremely versatile ingredient that will enhance poultry, game, fish, seafood, stews, marinades, sauces and salads. Use as a marinade, also to heighten flavor the same way that lemon or vinegar would. Less acidic than vinegar, perfect for salad dressings and pan de-glazer. Produced in the manner of fine wine, it will not distort the characteristics of wine being enjoyed with the…

Verjus

Verjus

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Verjus Sauce, made from the juice of unripe grapes. Found a  german recipe calling for this....

Verjus Sauce, made from the juice of unripe grapes. Found a german recipe calling for this....

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