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Hi,
since I know it, I use verjuice in nearly everything… a little more than I would use of lemon or vinegar, because it is less strong. I got mine from a German winery, their verjuice is very fruity and the acidity is mild:
http://www.weingut-fuchs.de/languages... -
I've always used verjus to deglaze pans, especially with lamb or veal.I use Wolffer lately, and the bottle do come with recipes on them, I think this website may have borrowed a few. It is also good for making upscale aperitifs.
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