Verjuice is a tart, acidic juice made by pressing unripe grapes, crab apples, or other sour fruits. Occasionally, lemon or sorrel juice, herbs, or spices are added to enhance its flavour. In the Middle Ages, verjuice was widely used across Western Europe as a key ingredient in sauces, a condiment, or for deglazing pans. Its sharp, tangy profile adds a unique depth to dishes, making it a versatile and historical addition to both modern and traditional recipes.
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