Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The acidic juice of crab apples or other sour fruit, such as unripe grapes.
  • n. Sourness, as of disposition.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A very acidic juice made by pressing unripe grapes.

from the GNU version of the Collaborative International Dictionary of English

  • n. The sour juice of crab apples, of green or unripe grapes, apples, etc.; also, an acid liquor made from such juice.
  • n. Tartness; sourness, as of disposition.

from The Century Dictionary and Cyclopedia

  • n. An acid liquor expressed from crab-apples, unripe grapes, etc., used for culinary and other purposes.
  • n. Sourness or acidity of temper, manner, or expression; tartness.
  • To make sour or acid.

Etymologies

Middle English verjus, from Old French vertjus : verd, unripe; see verdant + jus, juice; see juice.
(American Heritage® Dictionary of the English Language, Fourth Edition)
French verjus, from Middle French vertjus ("green juice"). (Wiktionary)

Examples

  • But the Venetian recipe bestows real status on this humble ingredient by cooking it in almond milk, adding hot fat, then serving it with roast goose and a caramel-colored sauce made from the goose liver pounded with egg yolk, vinegar, and agresto—the sour grape condiment known as verjuice in English.

    Delizia!

  • Apple, armed with thorns, grows in our fields and hedgerows, furnishing verjuice, which is rich in tannin, and a most useful application for old sprains.

    Herbal Simples Approved for Modern Uses of Cure

  • Prepare a cucumber salad with natural yoghurt and verjuice instead of vinegar.

    Cucumber soup: impossible food-wine pairing?!? | Dr Vino's wine blog

  • Pour 200 ml verjuice available at specialty food markets and online; otherwise substitute very dry white wine and 300 ml water into a shallow pan and add 8 whole peppercorns, 4 thyme sprigs and 3 bay leaves.

    Great Ways to Veg Out

  • I also have two tiny tins for tiny cakes, a big bottle of verjuice, a smaller bottle of something I knew I needed for 17th century cooking but forgot the name of till I saw it and have lost the name again now and it's just as well it was on gift card, because it was extraordinarily expensive and then spent the sad remainder on chocolates.

    Even in a little thing

  • Perhaps you would like to use a white wine vinegar as the acidic/liquid component, or red wine vinegar or lime juice or Meyer lemon juice or verjuice.

    Ratio

  • But verjuice, the juice of unripe wine grapes, might be the acid, or citrus juice, lime or grapefruitand it would still fall under the rubric of a vinaigrette.

    Ratio

  • A piece of veal with a Napoleon of vegetables and a natural herb gel preceded an exemplary bass, served unadorned except for its crisp skin and a dark red pool of sauce derived from verjuice, the acidic liquid pressed from unripe grapes.

    Watching Robuchon Invent

  • Do you remember the verjuice I put into the comfits, when old

    The Abbot

  • Instead, instructions that call for a soaking in fermented bran, whey, or ashes followed by an astringent rinse of lemon juice, verjuice or, later, oil of vitriol seem more typical. reference

    The Creation of Color in Eighteenth-Century Europe

Comments

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  • gureh

    June 11, 2010

  • French verjus. Also made from the juice of large unripened grapes.

    January 7, 2009

  • See puckery.

    December 14, 2007

  • 1. liquid from sour fruit - an acid liquid made from crab apples or other sour or unripe fruit.
    Use: formerly, in cooking or as a condiment instead.

    2. unpleasantness - sourness of temper, attitude, or expression.

    October 31, 2007