567001 Thu Oct 23 16:10:57 -0700 2008 5 31 Home Cooking 0 4125022 I'm planning to make Suzanne Goin's Pancetta Wrapped Trout this weekend which is accompanied by a verjus sauce. It seems there must be some mysterious run on verjus in my city because all the stores I've called are out of stock. The recipe calls for the verjus to be simmered along with some red grapes and shallots, then pureed with cold butter and lemon juice. Can anyone suggest a substitute? I won't have time to mail order! Thu Oct 23 16:10:57 -0700 2008 34801 shannoninstlouis 1 4125066 Well, I substitute verjus for dry white wine, so if you have no objections to it, how about dry white wine? Thu Oct 23 16:31:27 -0700 2008 4125022 10926 mnosyne 1 4125071 Vermouth, white vinegar, lemon juice, and white wine are all good substitutes. Verjus is essentially a very young white wine without the alcohol. Sounds like a lovely recipe. I'd go with either a vermouth or a very young and rather astringent white wine. Thu Oct 23 16:33:39 -0700 2008 4125022 11407 JoanN 1 4125073 use wine. you won't get the same acidity but a beurre blanc should work ok in your recipe. Thu Oct 23 16:33:51 -0700 2008 4125022 226303 keith2000 1 4125491 portuguese vinho verde Thu Oct 23 20:16:24 -0700 2008 4125022 135229 thew 1 4125553 vergus is a bit sweet compared w/ above suggestions. i would use a dry white w/ a tiny bit bit of dark fruity honey to make up the difference Thu Oct 23 20:49:32 -0700 2008 4125022 136906 lucygoosey