Verjus is a juice pressed from unripe grapes, which was widely used in European cuisine during the Middle Ages as a source of acidity before the lemon was brought to Europe by the Crusaders.
Today, Verjus is increasingly being used again in fine dining due to its mild acidity and fresh aroma. It is suitable as a substitute for vinegar or lemon juice and goes well with soups, salads, vegetable dishes, as well as fish and game dishes. Due to its gentle acidity, it is also considered to be particularly easy on the stomach.

Verjus is versatile:

• As a substitute for vinegar in dressings and vinaigrettes, wherever vinegar is normally used.
• For deglazing roasting juices and refining sauces.
• In desserts, where it gives fruit desserts and compotes a fine, mild acidity.