^
Keep Houston Press Free
4

Ingredient of the Week: Verjus

What is it? Verjus has a long history in the culinary world. Used in Europe before lemons and other citrus fruits were commonly available (the first lemon is said to have entered Italy around the 1st century AD), it is made from the juice of pressed, unripe grapes.

Literally translating to "green juice," it can be made from both green and red grapes, or both.

How is it used? It was used extensively in the Middle Ages and Renaissance as a form of acid in dishes, and has enjoyed its own Renaissance recently. It is often produced by American wineries, and as they grow in popularity and numbers, so does verjus.

It is great in salad dressings because the taste is mild, yet tart and does not compete with the flavor of any wine paired with it. It is used in place of vinegar, in sauces, sorbets, as a pan deglazer and even in mixed drinks for a little tang.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Where can I find it in Houston? These were spotted at the Spec's Warehouse on Smith.

Recipe: Honey-Roasted Pear Salad with Thyme-Verjus Dressing: Courtesy of Bon Appétit

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.