What You Need to Know
The process involves crushing grapes and mixing them with water to create a juice, which is then strained to produce verjuice. The acidity of verjuice is due to the presence of malic acid and tartaric acid, which are naturally occurring compounds found in grapes.
Steps
- 1.
Agresto (Italian) (Tuscany): Base for medieval green sauces
- 2.
Sekanjabin (Persian) (Ancient Persia): Sweet-sour syrup base
- 3.
Verjus-based mustards (French) (Dijon): Acidic component balancing heat
The Science
Primary Reaction
Fermentation