Verjuice: why it is the new star of French cuisine
What is this condiment everyone has been talking about for the past few months, making a comeback on restaurant menus and delicatessen shelves?
A closer look at verjuice, a forgotten ingredient that is winning over food lovers again.
What is verjuice?
Verjuice (verjus in French, literally “green juice”) is a natural condiment made by cold-pressing grapes picked before they are ripe. Slightly acidic, its flavour sits halfway between lemon and vinegar, but is far more delicate. An authentic, fresh and refined product that puts nature back at the heart of the plate.
A forgotten condiment making a strong comeback
Widely used in medieval French gastronomy, verjuice was used to season, balance and preserve dishes. From the 17th century onwards, the arrival of the lemon, seen as more exotic, gradually pushed it out of our kitchens. Today, it is back in the culinary spotlight, championed by chefs and lovers of natural cooking. A well-deserved revival for this treasure of French terroir.
Why use it?
- Mild and tangy: verjuice has a light acidity, softer and rounder than lemon or vinegar. Its fruity, herbaceous and floral notes enhance dishes without overpowering them.
- Natural and healthy: made from 100% cold-pressed green grape juice, with no additives or preservatives, it is known for being rich in antioxidants. An ideal ally for cooking that is full of flavour and good for you.
- French and eco-friendly: produced in France, notably in the Périgord, the Cognac vineyards and Burgundy, verjuice is a local, sustainable alternative to lemons, which are often imported.
- Heir to ancestral know-how: verjuice embodies French culinary heritage handed down over centuries. A simple, elegant return to the roots.
A versatile ingredient
Verjuice works in savoury and sweet recipes alike, and even in drinks!
- In dressings: it brings a rounder, less sharp acidity than vinegar.
- To deglaze: after cooking meat, fish or vegetables, a dash of verjuice lifts the cooking juices and creates a light, fragrant sauce.
- In marinades: it tenderises meat without “cooking” it the way lemon does.
- In sauces and reductions: it pairs beautifully with cream, white wine or mustard sauces.
- In desserts: it balances sweetness perfectly and brings out fruit with its delicate touch of acidity.
- In mixology: verjuice is also a hit in cocktails, replacing lemon for an original twist.
Chef’s tip:
To bring out all the freshness of verjuice, pair it with fresh herbs such as basil, coriander or mint.
Try it now!
Discover La Touche du Chef Périgord verjuice, the fresh, French ally for on-trend recipes, in the service of healthy pleasure! Available in 33 cl and 75 cl bottles.
